Hi,
I am about to start my first pilsner, and have a few questions.
I know a pilsner needs to be fermented and lagered in cold, and I suppose
my fridge will be sufficient for that - there is room for my small bottle,
about 5 liters.
My question is about the beginning of the fermentation: Should I start
at room temperature to get the yeast going, (how long?) or should I cool
everything down first, and pitch the yeast in cold? Likewise, if I want
to make a yeast starter (I have heard that the smack packs are pretty
weak yeasts and need a starter - never done it with dry yeasts), do I
need to do that in cold as well, or at room temperature?
I would also appreciate any other advice you might have on pilsners,
and some good horror stories of how things can go wrong.
Thanks in advance
Heikki
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Heikki Levanto [EMAIL PROTECTED] "In Murphy We Turst"
