Author Topic: Pitching temp. vs. cool down time  (Read 923 times)

Offline dmtaylor

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Re: Pitching temp. vs. cool down time
« Reply #15 on: February 10, 2014, 04:41:14 PM »
Chill by immersion in cool water of the stainless kettle or a plastic (not glass) container.  This will get you down to pitching temperature in about an hour, especially if you change out the immersion water after ~30 minutes.

Chill to 60s and ferment in the 60s.  Your beer will be better the cooler you can ferment.  70 F is kind of warm for most styles except maybe for Belgian ales.

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