I'm wondering if I'm possibly using a poor technique with the lager beers I've been brewing. I have been chilling my wort to low 70s, aerating, and pitching a 1qt starter. Immediately after pitching at essentially room temp, fermenter goes in fridge with controller set to 50deg - theory being the wort will be at proper primary fermentation temp by the time active fermentation takes off. This seemed to work fine for a lovely pilsner I brewed earlier in the year - OG 1.053 FG 1.010 - but the Bocktoberfest I just kegged - 1.065 OG 1.010 FG has a taste of esther and maybe a little sulphur. All sorts of posts out there on this topic, but not so much on pitching room temp and immediately dropping to lager temp? Bad?
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