Time before pitching

[Broob]

I know that pitching temp is super important. My wort chiller will only get the wort down to about 70, obviously a little cooler in the winter months. I'm going to be doing a series of lagers over the next while and am wondering if it's ok to put the carboy in the fermentation chamber and let it cool to pitching temp before actually pitching the yeast? I'm sure that's ok, but I've been doing a lot of night brewing after the kids go to bed so if I was to let it cool in the fridge I would be leaving it over night and pitching in the morning. I guess my real question is is it ok to leave the carboy in the fridge all night before pitching in the morning? Thanks.

[McGruff]

That is what I do. I usually have to wait 24 hrs. before pitching my yeast.

[Broob]

Excellent. So no issues with flavours or anything?

[CorneliusAlphonse]

It will take a while to cool to fridge temp when it is just being cooled by air on the outside, so get it as cold as you can with a chiller before sticking it in the fridge. But that is what I did.

A chiller should be able to cool your wort to the same temp as the input water, which can be super cold in fall/winter/spring

[jtmwhyte]

I was wondering this as well. I want to do a Bo Pils

[Broob]

So I guess I'll chill it as much as possible with the immersion chiller, stick the carboy in the chamber overnight to get to pitching temp and then pitch in the morning. Sounds good.

[McGruff]

I can get my wort down to 61 F, that's it. It usually takes me overnight before I can pitch the yeast. I use a 14.5 gallon conical, so a carboy will not take as long.