I've been brewing for about 8 months now and am planning to do my first all-grain lager (an Oktoberfest/Marzen) this weekend. I've been reading all of the arguments for and against cooling the wort down to the initial fermentation temperature (between 50F and 60F) before pitching the yeast. However, with my trusty immersion chiller and garden hose, I've only been able to get my wort temperature down to about 70F. So, what is the best way to cool the wort further? I do have a small chest freezer with a temperature controller, so should I just cover the wort and chill it in there? What do other folks normally do?
I have also considered the method of pitching at normal temperatures (70F to 75F) and then slowly lowering the temperature over the next few days. If I do this, will I need to do a diacetyl rest before dropping it down to the final lagering temperature? I searched for this topic before posting, so I apologize if this has been addressed previously. Thanks!
I have also considered the method of pitching at normal temperatures (70F to 75F) and then slowly lowering the temperature over the next few days. If I do this, will I need to do a diacetyl rest before dropping it down to the final lagering temperature? I searched for this topic before posting, so I apologize if this has been addressed previously. Thanks!