I'm brewing a lager this weekend, an attempted Creemore Springs clone. I'll be fermenting at 54F and will use 2 packages of Saflager S23. I'll rehydrate the yeast as per my usual method (95F sanitized water, sprinkle in yeast, wait 15 minutes, stir it up, wait again, pitch when ready). Because of the low fermentation temps should I cool the rehydrated yeast before pitching? I don't want to shock the yeast but I'm concerned that cooling the rehydrated yeast might do the same thing.
Cheers!
K
Cheers!
K