![]() We use modified stainless fermenting buckets in wine fridges. Pitch yeast and ferment at 68F if making the Blonde Ale or 50F if making the Premium Lager (wort temperature).For more information refer to our Aerating / Oxygenating Wort guide. Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen if making the Blonde Ale or 14 ppm if making the Premium Lager.Cool the wort quickly to 68F if making the Blonde Ale or 50F if making the Premium Lager (we use a one-pass convoluted counterflow chillerto quickly lock in hop flavour and aroma) and transfer to fermenter. ![]() Lid on at flameout, start chilling immediately.
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