Gustatorian
Well-Known Member
- Joined
- Apr 1, 2015
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I've heard from several sources that it's beneficial to have your pitching temp be 1-2 degrees lower than starting fermentation temp. My experience has been good with this technique, but I've never had my yeast starter at the same temperature as the wort I'm pitching it into. Usually, my starter will be on a stir plate (post cold-crash/decant/fresh wort added) at room temp. I usually pitch into 66ºF wort. Not sure if a 4º difference is a huge deal, but just wanted the communities opinion on this. Any suggestions on how to drop the temp of my yeast to pitching temps? (It's in a 2L flask so getting a temp on it is rather difficult, especially when I'm trying to be as sanitary as possible)