Old, Grumpy and PROUD of it!
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All, I want to spread out from my usual ales to a lager. When I'm chilling my brew, even though the ground water here in Goulburn is nice and cool at this time if year, it takes a long time to chill below 25 or so, a long way above the 15 odd degrees i'm looking at to pitch my yeast. Question - am I better just running the chiller for another 20 minutes or so, or would I be better placed (infection wise) of chilling to 25 degrees and then putting my fermenter in the brewing fridge (set to 12) and adding 3 or so 300ml bottles of frozen water to drop the last 10 degrees so I can pitch? Or, is it safe to pitch at 25, knowing the fermenter will be at 12 degrees in a few hours?