- Apr 15, 2012
- Reaction score
In summer I generally stop cooling around 75F since it takes so long to cool any more. It takes my chest freezer fermentation chamber less than a hour to lower the temp to the low 60’s where I like to start fermentation. Should I wait to add the yeast until it’s chilled completely or is it okay to add the yeast at 75 knowing it will quickly cool to the right temp?