Uniquemicro
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I am an all grain brewer and have brewed lagers before. My last lager was two years ago and I lost my brew log. Question is: My Wyeast 2278 yeast strain, the lager tech page says best primary fermentation temp range is between 48F and 58F. Let's say I cool my wort to 58F, does my yeast need to be at 58F? What is the largest safe temperature differential between lager yeast and wort temp to pitch? Can I just bring the wort down to 68F, pitch 68F yeast, then throw into temp controlled fermenter and bring down to 58F? What is the best practice that people follow?