Making a small batch (3.25 gallons) of traditional Bock.
Couldnt find the Bock Yeast so I ended up going with White Labs German Lager Yeast.
Never used this yeast strain before and it says it ferments between 50F and 55F.
I have a couple questions. 1st, when I make my starter I normally boil my DME and cool to 70F and pitch my yeast - then it sits on the counter for a day or so and I will cold crash after fermenting is complete.
question - Do I need to do anything different here? Do I cool the wort lower before I pitch my yeast into the starter? Im thinking I will need to put my starter into my ferm chamber at 53F to get it to kick off but not sure.
The answers to that 1st question might resolve the second. - When I add my yeast starter to my all grain wort - can I still pitch at 70F? Or do I need to cool down thw Wort even more?
Any help would be great. Just dont want to kill my yeast or stall it out.
Couldnt find the Bock Yeast so I ended up going with White Labs German Lager Yeast.
Never used this yeast strain before and it says it ferments between 50F and 55F.
I have a couple questions. 1st, when I make my starter I normally boil my DME and cool to 70F and pitch my yeast - then it sits on the counter for a day or so and I will cold crash after fermenting is complete.
question - Do I need to do anything different here? Do I cool the wort lower before I pitch my yeast into the starter? Im thinking I will need to put my starter into my ferm chamber at 53F to get it to kick off but not sure.
The answers to that 1st question might resolve the second. - When I add my yeast starter to my all grain wort - can I still pitch at 70F? Or do I need to cool down thw Wort even more?
Any help would be great. Just dont want to kill my yeast or stall it out.