ButcherBrew
Well-Known Member
Hi Fellow brewers,
I've got an honest question that I can't seem to figure out or find a clear answer to, so I'd appreciate all opinions on this!
I have been doing yeast starters lately and the results have been good however I think I can still get better. First off, I try to pitch my starter when fermentation is visibly active - usually within 24 hours. This starter is sitting in the air conditioned house at 73-74 degrees. If I like to ferment my ales at 58 to 65, what is the best way of adding the yeast since it is at a higher temp?
I've add the yeast to wort that was brought down to the pitching temp (58 for Kolsch) and then added the yeast. The fermentation struggled for 48 hours but then got going and finished up.
On the contrary, Ive also added the yeast into the wort that was sitting at the same temp (70's) and then lowered it down into the 58 range once I see activity through air lock.
Are either of these appropriate or should I be doing it differently?
Appreciate your feedback - I'm always looking at ways to improve my fermentation process!
I've got an honest question that I can't seem to figure out or find a clear answer to, so I'd appreciate all opinions on this!
I have been doing yeast starters lately and the results have been good however I think I can still get better. First off, I try to pitch my starter when fermentation is visibly active - usually within 24 hours. This starter is sitting in the air conditioned house at 73-74 degrees. If I like to ferment my ales at 58 to 65, what is the best way of adding the yeast since it is at a higher temp?
I've add the yeast to wort that was brought down to the pitching temp (58 for Kolsch) and then added the yeast. The fermentation struggled for 48 hours but then got going and finished up.
On the contrary, Ive also added the yeast into the wort that was sitting at the same temp (70's) and then lowered it down into the 58 range once I see activity through air lock.
Are either of these appropriate or should I be doing it differently?
Appreciate your feedback - I'm always looking at ways to improve my fermentation process!