bcp
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- 6/9/09
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Is it ok to pitch slightly higher, say 23-24c, and immediately throw it into the fridge and drop to fermenting temp?
I know it's ideal to pitch at the right temp, but just fridge management means sometimes my no chill cube is ambient temperature. My understanding is that the first phase is yeast growth, rather than significant fermentation, so my assumption is then that the production of esters etc, will be low in the first few hours. If this should be done at all, I assume it would also depend on the beer.
Having said that, in this particular case it's 3068 for a hefeweizen, and last time i got good results around 17C. I'm actually thinking with the hefeweizen i am inclined to pitch cool and bring it up to 17c, because this seems to be standard german practice.
I know it's ideal to pitch at the right temp, but just fridge management means sometimes my no chill cube is ambient temperature. My understanding is that the first phase is yeast growth, rather than significant fermentation, so my assumption is then that the production of esters etc, will be low in the first few hours. If this should be done at all, I assume it would also depend on the beer.
Having said that, in this particular case it's 3068 for a hefeweizen, and last time i got good results around 17C. I'm actually thinking with the hefeweizen i am inclined to pitch cool and bring it up to 17c, because this seems to be standard german practice.