[quote=“db297”][quote=“Silentknyght”]
Why is it an issue if you’re pitching at 73-75? If there’s a lag phase for your yeast, it seems like you should be able to drop the wort temperature to 66-68 roughly by the time the growth phase begins. I’m ready to stand to be corrected, but I wouldn’t anticipate any detectable off-flavor production during the lag phase, especially not with “only” 73-75F.[/quote]
I was thinking about that myself yesterday. I was pitching around 75 degrees and immediately putting it in my mini fridge. Usually within 3 hours the temp’s down to 67 or whatever… so maybe it was no big deal… cool.
Thanks,
:cheers: [/quote]
That is probably good. I can’t even get under 80 here during the summer though. Temperature coming out of my faucet the other day was 81 
