San Jose State University
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I've read though "how to brew" by john palmer online, and also tried searching this forum, but I keep getting different info on when to pitch the yeast.
Some say the temp should be between 65-72 deg F, some say 100-110, and others say 72-80, and to never let it get above 100 or yeast will die.
Obviously I'm seeing much different information from source to source. Therefore, would someone please let me know what temperature I should have the water when first introducing the yeast to water and the slurry to the wort??
Thank you.
Some say the temp should be between 65-72 deg F, some say 100-110, and others say 72-80, and to never let it get above 100 or yeast will die.
Obviously I'm seeing much different information from source to source. Therefore, would someone please let me know what temperature I should have the water when first introducing the yeast to water and the slurry to the wort??
Thank you.