Pitching cool and raising the temp at the end of fermentation makes cleaner, better beer.
Ale - pitch at 65 raise it to 67 or 68
Lager - pitch at 40-43, free rise to 48 for the bulk of the fermentation, kick it up to 50 when it starts to look like it is slowing down.
Pitching cold and ramping up is better than pitching warm and cooling down...Can I get an Amen?
Topic: pitching temp (Read 4873 times)
