I have a heat pad below the fermenter, a thermostat taped to the outside, and everything wrapped in insulation blankets. The setup is good at regulating the temperature.
I’m just wondering if 23 deg Is too low?
I’m making 23 litres of wine, and want to mature it for at least a year. Should I bottle the wine or should I decant it into Demojohns and let it mature that way?
That is what I was thinking. Syphon off wort, chill the main batch and keep the demijohn at 20C.
Do I need to pour the top of the starter before pouring?
Pitch at, or a few degrees below, your fermentation temperature. Cooling a fermenting beer causes off flavours. Your initial fermentation will be slower, but the end results will be better.
Citations: Palmer, How To Brew
Festival make the best kits I’ve tried yet. Remember, sanitation and temperature control are essential. Get a heat mat and a temperature controller and your beer quality improves 100%.
I’m using fresh yeast for the same time, and have a pack in my fridge for brewing a lager. Do I need to grow it in a yeast starter before I pitch it, or is one pack into my brew ok?
All advice is welcome 🙏🏻