periwinkle1239
Well-Known Member
I've got a question about cold crashing starters to settle the yeast out and decant. Right now it's in my fridge, clearing out very well, and I plan to take out and decant the spent liquid somewhere toward the end of my brew later today.
Here is my question - I'm making an IPA that I will cool and ferment at 65 degrees, do I want to let my yeast warm back up a bit after I take out of the fridge and decant so that I pitch at close to the same temp as the wort?
Does my question make sense? I was thinking that if I pitch my 40 degree yeast into 65 degree wort that this may shock them. I'm sure this has been answered but I couldn't find a clear one.
Many thanks.
Here is my question - I'm making an IPA that I will cool and ferment at 65 degrees, do I want to let my yeast warm back up a bit after I take out of the fridge and decant so that I pitch at close to the same temp as the wort?
Does my question make sense? I was thinking that if I pitch my 40 degree yeast into 65 degree wort that this may shock them. I'm sure this has been answered but I couldn't find a clear one.
Many thanks.