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Temp Controller arrived yesterday and picking up fridge Thursday.
I've kept very good records of ambient temps that turned out best with the several beers I've been making, so plan to reference those notes for those beers, however ......
At some point in the near future, I'm going to want to try a true lager; from all I've read, I think I'd be ok to make the wort, put it in the fridge at, say 6 degrees (?), lower than what I really want (and I'll target the low end of the yeast range), let it cool overnight. Yeast starter with it. Then pitch the yeast the next morning.
I already understand building a bigger starter, getting the diacetyl rest, gradually reducing temp for the lagering phase, etc. But hoping to confirm ok on the 6 degree differential with a lager and ok to let it sit overnight to acclimate to the ferment fridge temp before pitching yeast. (There is no way I'll be able to the wort cold enough with the wort chiller).
Thanks in advance,
MrBIP
I've kept very good records of ambient temps that turned out best with the several beers I've been making, so plan to reference those notes for those beers, however ......
At some point in the near future, I'm going to want to try a true lager; from all I've read, I think I'd be ok to make the wort, put it in the fridge at, say 6 degrees (?), lower than what I really want (and I'll target the low end of the yeast range), let it cool overnight. Yeast starter with it. Then pitch the yeast the next morning.
I already understand building a bigger starter, getting the diacetyl rest, gradually reducing temp for the lagering phase, etc. But hoping to confirm ok on the 6 degree differential with a lager and ok to let it sit overnight to acclimate to the ferment fridge temp before pitching yeast. (There is no way I'll be able to the wort cold enough with the wort chiller).
Thanks in advance,
MrBIP