Doing a Classic American Pilsner and using Mangrove Jacks M76 Bavarian Lager (two packs of course)
Brewing gurus such as Braukaiser recommend that in general you should pitch lager yeasts at the same temp or lower than planned fermentation temperature to avoid the yeast getting accustomed to working at a higher temperature, for example if pitching at 20 degrees then gradually dropping.
I'll be running the CAP through at 10 degrees initially.
However I'll have a pyrex bowl of nice creamy yeasties sitting at maybe mid 20s after I have rehydrated the packs in warm water.
Any suggestions on how to get over this obvious mismatch in temperature without shocking the yeast, or am I stuck with having to do the 20 degree pitch then drop a degree an hour?
Trying to get the best of both worlds I suppose.
ed: I actually have three packs of the MJ, might be a plan to just sprinkle three at 9 degrees?
Thoughts.
Brewing gurus such as Braukaiser recommend that in general you should pitch lager yeasts at the same temp or lower than planned fermentation temperature to avoid the yeast getting accustomed to working at a higher temperature, for example if pitching at 20 degrees then gradually dropping.
I'll be running the CAP through at 10 degrees initially.
However I'll have a pyrex bowl of nice creamy yeasties sitting at maybe mid 20s after I have rehydrated the packs in warm water.
Any suggestions on how to get over this obvious mismatch in temperature without shocking the yeast, or am I stuck with having to do the 20 degree pitch then drop a degree an hour?
Trying to get the best of both worlds I suppose.
ed: I actually have three packs of the MJ, might be a plan to just sprinkle three at 9 degrees?
Thoughts.