« on: February 06, 2013, 04:45:57 pm »
I read Jamil's article from 2007 in Zymurgy. The only thing that I was left a little confused on was the goal temperatures. He said 65-75 is the ideal range, and 70 is ideal. Little lower for lagers and a little higher for ales. But then he says right after that that when you pitch the yeast starter to the main wort that if there is a large temperature shift the yeast can be stunned. So do I need to cool the starter down before I pitch (particularly for lagers)?