So we brewed the Oktoberfest 5 gal, all grain yesterday. I may have gotten my wires crossed on pitching the yeast however. I made 2 , 1 liter starters, one on the stir plate and one shaken, plus we direct pitched another packet when my son arrived with it ( no time to make a starter).
Our post boil SG was 1.059.
We cooled it to about 68 deg and pitched the yeast which as also at the same temp. Then I lifted the beer into the temp controlled freezer and set it for 51 deg.
Reading the Palmer manual last night I see I should have brought the beer and starters down to the 51 deg and then pitched.
We used the Wyeast 2633 for this batch.
I have lots of activity in the primary this morning ( about 16 hours after pitching). Beer is at 51 deg.
Should I take any further steps to aid in getting good beer? I think I need to do a few days at 62 deg after the primary is finished and before lagering.
I should have caught the pitch temp requirement but somehow glossed over that in the excitement. Hopefully it turns out ok.