Marko73
Well-Known Member
I made Charlie Papazian's German Pils recipe the other night and bought Wyeast Czech Pils for the yeast. I made a starter and followed the directions on the yeast packet and pitched at about 68 degrees and waited until fermentation started. After that I moved it to about 55 degrees and plan to finish the primary fermentation there.
I was just looking on there website and they talked about pitching lager yeast into cold and well aerated wort. In doing some research here, it seems most people have the same advice, " a big starter and pitch cold."
There is a line on their website about pitching warm:
If a faster primary fermentation is desired or you are pitching less yeast, then it is best to start a little bit warmer and then cool to the desired fermentation temperature once signs of fermentation are evident.
I guess my question is what happens with a 'faster' primary fermentation? I think this is what will happen since I followed the packet directions and pitched warm and then moved it.
Not to ramble, but I guess my main question is what is the advantage of a cold and slow primary fermentation versus pitching warm and moving to a colder spot?
I was just looking on there website and they talked about pitching lager yeast into cold and well aerated wort. In doing some research here, it seems most people have the same advice, " a big starter and pitch cold."
There is a line on their website about pitching warm:
If a faster primary fermentation is desired or you are pitching less yeast, then it is best to start a little bit warmer and then cool to the desired fermentation temperature once signs of fermentation are evident.
I guess my question is what happens with a 'faster' primary fermentation? I think this is what will happen since I followed the packet directions and pitched warm and then moved it.
Not to ramble, but I guess my main question is what is the advantage of a cold and slow primary fermentation versus pitching warm and moving to a colder spot?