Help Needed! Lager Pitching Question...

[MattK]

So I'm about to finish the brew day for my first lager. I'm doing an AG traditional German Bock, and I have a pitching question.

The lowest I can get the wort to is about 65 degrees with my immersion chiller, and I plan to ferment at 50 degrees. My question is this: Am I better off throwing the wort in the fridge, and pitching when I hit 50 (or slightly below), or should I pitch at 65 and let it cool?

I know that neither situation is ideal, I'm basically looking for the lesser of two evils in here. I'd certainly prefer to be pitching at lower temps, but I know that will most likely take overnight to get there, and I'm a little nervous about letting the wort sit overnight. My process is down to the point where I don't really worry about sanitation issues, but still...

Any advice?

[BDawg]

You are better off putting the wort in the ferm fridge and pitching at 50. You can even use that delay as an opportunity to get more cold break trub out if its in a conical (or you want to sanitize another carboy).

Lots of guys do this. It's no big deal if you are confident in your sanitation practices as you say you are.

Go for it.

HTH-

[spiderwrangler]

Make sure you are pitching enough yeast, especially if you doing it cold!

[MattK]

Make sure you are pitching enough yeast, especially if you doing it cold!

I am indeed. I finally got a 5L erlenmeyer from MoreBeer after Brewmaster's told me for a month and a half straight that it would "ship next week". I finally cancelled my order there and went through B3.

Thanks for the advice!

[EL TIZZO]

Yup...Bdawg said it...thats exactly what I do...summer ground water temps are a bitch

[mtyquinn]

wait till you've chilled the wort. If your clean, you should be good.