Greynolds16
Active Member
- Joined
- Aug 26, 2020
- Messages
- 33
- Reaction score
- 9
Hey everyone,
I am running into an issue on my last two brews and I am wondering if anyone has any guidance.
I have recently made two beers that required getting the wort to lower temperatures than I normally do (I usually pitch at around 70F, as cool as it gets in my sink of ice and with my immersion chiller) and instead have been shooting for pitching at 65F or so. Both times I have run into the issue that fermentation just doesn't start.
My process is to aerate the wort by pouring and shaking, put it in the kegerator for a few hours to get it to 65F, and then pitch the yeast. I then store the fermenter in a cooler bag with frozen two liters to keep it at temp. I am finding that the frozen 2 liters make the bottom of the fermenter colder than the top, where my tilt hydrometer is giving me readings of temp and gravity.
Should I be aerating the wort again after chilling and then pitch? Do I need to let the yeast get started and then cool it down? Does fermenting at these cooler temps just take longer and I need to relax?
I am running into an issue on my last two brews and I am wondering if anyone has any guidance.
I have recently made two beers that required getting the wort to lower temperatures than I normally do (I usually pitch at around 70F, as cool as it gets in my sink of ice and with my immersion chiller) and instead have been shooting for pitching at 65F or so. Both times I have run into the issue that fermentation just doesn't start.
My process is to aerate the wort by pouring and shaking, put it in the kegerator for a few hours to get it to 65F, and then pitch the yeast. I then store the fermenter in a cooler bag with frozen two liters to keep it at temp. I am finding that the frozen 2 liters make the bottom of the fermenter colder than the top, where my tilt hydrometer is giving me readings of temp and gravity.
Should I be aerating the wort again after chilling and then pitch? Do I need to let the yeast get started and then cool it down? Does fermenting at these cooler temps just take longer and I need to relax?