Jovial_Monk said:
The first 12 hours of a lager ferment co-enzyme A is not generated so the lager ferment is not compromised.
Really, you need to get the yeast acclimatised to the wort and starting to bud new cells ASAP, so pitch warm
JM
More rubbish Tom!
12 hours at 23C would just about finish a 1.045 beer.especially if the corect amount of yeast is pitched.
Acclimatise the yeast at around lager ferment temps NOT ale ferment temps.
Dr Cone speaks from a commercial perspective. Most professinal brewers have ways to rapidly drop and control the temp of wort upon the onset of active ferment. Homebrewers generally donot.
(Oh yeah I also attended the Chris White seminar. I quizzed him about this point. He said that if a starter was made pitching above 20 for a lager would be unwise for the reasons I have explained)
Tom, Can you elaborate on why acetyl coA would not be produced in the first 12 hours?
I expect that at ale temps enzyme activity would be high.
If you have been growing your starter for 2-3 days to build up you yeast you have certainly exceeded your stated 12 hours.
I pitch my lagers onto large starters at around 8 degree C. Active ferments take the temps to 10-12. They are finished in a week. If I pitched at 23 they would finish in a day.
cheers
Darren