I'm getting ready to brew my first lager this weekend. I built a fermentation chamber/keezer out of a chest freezer and a temperature controller, as many of you have, which will allows me to bring down and control my fermentation temperatures.
My question is, after I cool down my wort to room temperature (say 70), can I pitch the yeast and throw the fermenter in the keezer after pitching to bring it down to fermentation temperatures? Will the adjustment/cooling period of the wort in the keezer as it cools down to the set fermentation temperature be enough for the yeast to produce undesired esters and flavors?
Or is it advisable to put the wort in the keezer for a few hours before pitching the yeast?
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My question is, after I cool down my wort to room temperature (say 70), can I pitch the yeast and throw the fermenter in the keezer after pitching to bring it down to fermentation temperatures? Will the adjustment/cooling period of the wort in the keezer as it cools down to the set fermentation temperature be enough for the yeast to produce undesired esters and flavors?
Or is it advisable to put the wort in the keezer for a few hours before pitching the yeast?
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