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Pitching Options
Once your starter is ready to pitch, there are
two different approaches to pitching the yeast. Some brewers
pitch the yeast to a warmer wort -just like they would for an
ale - then reduce the temperature of the beer to the recommended
fermentation temperature for the particular yeast they are
using. Others reduce the temperature first then pitch the yeast.
The first approach works fine but tends to
produce more diacetyl than the second approach. As the
temperature drops, the yeast becomes less active and does not
consume the diacetyl as readily. Diacetyl is considered a
serious flaw in lagers. If this is the approach you prefer, a
diacetyl rest will be necessary to
reduce any effect the warmer starting fermentation temperature
may have on the beer.
The second approach works equally well, but as
the lower temperatures mean slower fermentation it will be
necessary to use a yeast starter to make sure your yeast is nice
and active by the time it hits the wort. A yeast starter is
highly recommended for lagers anyway, but it will be necessary
if you plan on pitching your yeast to a cool wort. |
