Thinking of doing this in case my starter is a bit slow to get going....good idea or bad idea?
Yea, generally a bad idea. But if you keep things clean you can get away with pitching yeast 8-10 hours after chilling. Some people chill lagers down in a fridge prior to pitching to get rid of as much cold break as possible. It's risky but doable.
Quote from: Dr Jacoby on April 30, 2014, 03:51:45 PM
Yea, generally a bad idea. But if you keep things clean you can get away with pitching yeast 8-10 hours after chilling. Some people chill lagers down in a fridge prior to pitching to get rid of as much cold break as possible. It's risky but doable.
Or you can put it into a sterlised cube/jerry can whilst hot and do what's called no-chill.
Some people do it all the time, so it's a viable method and if you're only doing it once...it'll be fine.
I do no chill all the time, ever since losing 2 batches last summer while waiting for wort to cool. (The bugs didn't wait)
You have to adjust your late hop schedules, but you can also do some fun tricks like cube hopping