I’ll be brewing my 2nd partial mash tomorrow, a Vienna Amber Lager. Instructions say to pitch yeast
at room temp and then dial down fermenting refrigerator once fermentation has begun. They suggest bringing it down to 50 - 55F at 1 degree per hour.
Would I be better off cooling the wort to 55F (even if it takes overnight in the fridge) and then pitching the yeast ? The yeast I’ll be using is White Labs Oktoberfest WLP820. The instructions on the yeast container also say to pitch at 70 - 75F and to keep at this temp til fermentation begins.
Interesting that the instructions on the yeast say nothing about fermenting at lager temperatures.