- May 28, 2010
- Reaction score
I've always read that after your wort cools down to about 80F go ahead and put it in the fermenter and pitch your yeast. Yesterday I brewed an Vienna Amber Ale (og 1.049), cooled it down to 80F, and put it in my SOFC. Four hours later my starter was ready with white labs California ale yeast so I pitched it. Even with 4-3 liter bottles of ice cooling it, the next morning temps were still at 75F according to the fermometer. Im not really worried about this batch but in the future, to limit ester production, should I let the wort cool to fermentation temps first and then pitch?