Beerbeque
Well-Known Member
This time of year it takes me forever to get my ale wort below 90 degrees with my immersion chiller so I put my carboy into my fermentation fridge and wait till the next morning to pitch my yeast. Because of the extra time of doing it that way, visible fermentation is not apparent until 30-36 hours after brewing. Sometimes I get off flavors in my ale and I wonder if they are due to the long lag time. Pitching too warm gives me even greater off flavors. Do any of you brewers practice a morning after pitch? what have your experiences been with the delayed start?