il_ciclone
New Member
Just got my 55 liter Fermzilla Tri-conical and are planning a lager for the first batch.
According to this Kegland blog post https://www.kegland.com.au/blogs/keglearn/blog-post-a-comprehensive-guide-to-pressure-fermentation you should optimally start a lager fermentation at regular lager temperatures for the first 24h without pressure, and then ramp up temperature and pressure.
The question is, if I start cold, do I need to pitch the same amount of yeast as a traditional cold lager fermentation, even if the temp goes up after 24h ?
Or are people simply starting warm with no ill-effects ?
According to this Kegland blog post https://www.kegland.com.au/blogs/keglearn/blog-post-a-comprehensive-guide-to-pressure-fermentation you should optimally start a lager fermentation at regular lager temperatures for the first 24h without pressure, and then ramp up temperature and pressure.
The question is, if I start cold, do I need to pitch the same amount of yeast as a traditional cold lager fermentation, even if the temp goes up after 24h ?
Or are people simply starting warm with no ill-effects ?