ozpowell
Well-Known Member
- Joined
- 8/6/05
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Hi Guys,
I've been wondering about this for a while and have been unable to find a definitive answer to date (either here or in any of the brewing literature I have).
When brewing lagers, I want to pitch my yeast into the wort after I have chilled the wort to fermentation temps (10 to 13 C). I understand that when using dried lager yeast it is best to rehydrate at around 24 C.
My question is, for those of you who pitch their rehydrated dried lager yeast into cooled wort - do you slowly chill the yeast slurry and then pitch, or do you dump the 24C slurry straight into the cooled wort? Wouldn't the latter risk shocking the yeast?
Thanks.
I've been wondering about this for a while and have been unable to find a definitive answer to date (either here or in any of the brewing literature I have).
When brewing lagers, I want to pitch my yeast into the wort after I have chilled the wort to fermentation temps (10 to 13 C). I understand that when using dried lager yeast it is best to rehydrate at around 24 C.
My question is, for those of you who pitch their rehydrated dried lager yeast into cooled wort - do you slowly chill the yeast slurry and then pitch, or do you dump the 24C slurry straight into the cooled wort? Wouldn't the latter risk shocking the yeast?
Thanks.