trabfountain Posted January 21, 2013 Share Posted January 21, 2013 I want to make the Coopers Best Extra Stout using the Coopers reactivated yeast culture and the recipe suggests fermenting at 21 degrees. Is it better to ferment at a lower temp say 18 degrees or stick to the recipe? Link to comment Share on other sites More sharing options...
Hairy Posted January 21, 2013 Share Posted January 21, 2013 I could be wrong but I don't think it would make much of a difference to a best extra stout if you brewed it at 21 rather than 18. 21 isn't going to throw out a lot of esters that will overpower all the malt and roastiness of the stout. Do you have temp control? Link to comment Share on other sites More sharing options...
trabfountain Posted January 21, 2013 Author Share Posted January 21, 2013 Yes I have an STC-1000 with a Pacific Ale crash chilling as per your advice Hairy and that is ready to bottle tomorrow. Hence I want to get the Stout started straight away. I also have another question and that is at what temperature to pitch the yeast. Should I pitch the yeast at the temp it has to ferment at or a few degrees higher and then bring the temp down. If so would that apply to ales as well as lagers. Link to comment Share on other sites More sharing options...
Hairy Posted January 21, 2013 Share Posted January 21, 2013 I am sure everyone is different but I pitch as close to fermentation temperature as possible. If I am a degree or two out then it will be corrected fairly quickly in the fridge. I generally get pretty close though. I do the same for lagers. Pitch at fermentation temp. Link to comment Share on other sites More sharing options...
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