Slobrew
Master Brewer
I"ve been homebrewing for years but will be making my first lager this week. So, I have a couple of questions.
1) My recipe calls for fermenting at 54 degrees F, which is fine, but what temp do I do the actual pitch of the yeast. I live in Florida so no way I'm going to get my batch to less than about 77 - 80 degrees with an emersion chiller. My plan was to just pitch it at 77 - 80F or as cool as I can get it and then put it in the fridge to bring it down to 54F. Is this the way to go?
2) For my yeast starter. I normally start this at room temp for ales, do I do the same for lagers?
1) My recipe calls for fermenting at 54 degrees F, which is fine, but what temp do I do the actual pitch of the yeast. I live in Florida so no way I'm going to get my batch to less than about 77 - 80 degrees with an emersion chiller. My plan was to just pitch it at 77 - 80F or as cool as I can get it and then put it in the fridge to bring it down to 54F. Is this the way to go?
2) For my yeast starter. I normally start this at room temp for ales, do I do the same for lagers?