I’m brewing a lager, do I need to cool my wort to fermentation temperature before adding the yeast?
There are different views on this topic. The individual brewer ultimately has to weigh the pros and cons. If a brewer is to pitch the lager yeast at fermentation temperature (55°F and below) then the pitch rate needs to be increased and a slower start to fermentation should be expected. The other option is to pitch the yeast into wort (60 to 70°F) and maintain temperature for 24 hours or until signs of active fermentation are evident and then cool to desired fermentation temperature.
Related Questions
- Is there a way to ensure that wort is cool enough for yeast pitching after a single pass through the chiller (a recommended flow rate for the cooling water, for example)?
- I’m brewing a lager, do I need to cool my wort to fermentation temperature before adding the yeast?
- How do I choose a yeast strain for brewing a particular type of beer or lager?
