« on: November 30, 2012, 08:10:49 AM »
I always just battled warm summer water with the cool over night trick. Narry a hitch, kinda nice to not have to screw with aerating and pitching until the next day.
This is what I do. I transfer to fermenter through a counter-flow chiller with ground water, which usually drops me to about 80 degrees in the summer. That fermenter goes into the fermentation fridge and I don't aerate or pitch yeast until the temp drops to the desired level. Most of the time, I can pitch the same evening, but lagers take until the next morning.