nolabrew85
Well-Known Member
Ok. I have heard a lot of different opinions about the following, so I put out my own feelers on the issue:
1) should the lager starter be kept at the same temperature that the lager is going to ferment at or should it just be kept somewhere closer to 65-70 F?
2) what is the best yeast pitching temp for a lager? I hear people saying to pitch at below 50 degrees and let it come up; I have also heard to pitch about 5 degrees above the fermenting temperature and let it slowly fall.
3). My issue is that it will take me a long time get the wort below 60 degrees (especially 50). In the summer, I don't think the immersion chiller will get it much below 70, regardless of the fact that I am pumping ice water into the via a submersible pump. So, I think this means, that for me to get the temp below 60 degrees, I would essentially have to cool it to 70 with the immersion chiller, then put it in the fermentation bucket and then stick the fermentation bucket in the fridge or icewater for an additional 20-30 minutes before pitching. My issues with this are that 1) I would be worried about the additional time without yeast for an infection take hold and become the dominant culture; and 2) it seems like some of the aeration I achieved by splashing the wort while pouring it into the bucket (my sophisticated aeration method) would be lost by the time I pitched the yeast. Should I just pitch at right under 70 or is the extra time ok or is there some other affordable/practical method I can employ?
What are your opinions these three points; any of these questions (especially number 3) that you can answer, would be much appreciated, or any other advice. This is an octoberfest with Wyeast Octoberfest. THANKS!
1) should the lager starter be kept at the same temperature that the lager is going to ferment at or should it just be kept somewhere closer to 65-70 F?
2) what is the best yeast pitching temp for a lager? I hear people saying to pitch at below 50 degrees and let it come up; I have also heard to pitch about 5 degrees above the fermenting temperature and let it slowly fall.
3). My issue is that it will take me a long time get the wort below 60 degrees (especially 50). In the summer, I don't think the immersion chiller will get it much below 70, regardless of the fact that I am pumping ice water into the via a submersible pump. So, I think this means, that for me to get the temp below 60 degrees, I would essentially have to cool it to 70 with the immersion chiller, then put it in the fermentation bucket and then stick the fermentation bucket in the fridge or icewater for an additional 20-30 minutes before pitching. My issues with this are that 1) I would be worried about the additional time without yeast for an infection take hold and become the dominant culture; and 2) it seems like some of the aeration I achieved by splashing the wort while pouring it into the bucket (my sophisticated aeration method) would be lost by the time I pitched the yeast. Should I just pitch at right under 70 or is the extra time ok or is there some other affordable/practical method I can employ?
What are your opinions these three points; any of these questions (especially number 3) that you can answer, would be much appreciated, or any other advice. This is an octoberfest with Wyeast Octoberfest. THANKS!