I created a starter for my lager using wlp 830. I pitched it at 60 and figured if the starter was a little small that pitching it warm will help it a little. My question is how long should I hold it at 60 before starting to cool to fermentation temp of 51? About how fast should I cool it? My thoughts are probably about 12-18 hours after pitching start cooling about 1 degree an hour to fermentation temp.
When to cool after pitching
- Thread starter farmskis
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If it has already been pitched, I would recommend setting your fermentation fridge to 46-48 degrees. Temperature will drop slowly over several hours and WLP830 should have no problem replicating and going to work. Setting the temp 3-5* below your stated 51* will offset the slight temperature increase in the fermeter during the first week or so of fermentation. I have tested this countless times and my five gallon fermenters are always 3-5* warmer than the thermostat during high krausen of lager fermentation.
FWIW, I brew mostly lagers and I always pitch when the wort is at the desired ferm temp and pitch 350-400B cells for a 5 gallon batch if <1.055 OG. Much less chance of yeast stress and unwanted esters, etc with this practice, IMO.
FWIW, I brew mostly lagers and I always pitch when the wort is at the desired ferm temp and pitch 350-400B cells for a 5 gallon batch if <1.055 OG. Much less chance of yeast stress and unwanted esters, etc with this practice, IMO.
OP
OP
farmskis
Well-Known Member
My starter was not quite as big as yours... I'm guessing more like 250b. It is going in to 4gal of 1.049.
I pitched it this morning at 60 degrees and have held it there. I will set it to start cooling since it is pitched. I just thought that maybe the warmer temps would help with reproducing initially then cool it when it actually starts the fermentation to avoid the esters and off flavors.
