It's time for some summer brewing and that means the warm tap water running through my wort chiller will have trouble cooling my wort down below the upper 70s. Even for the Belgian style beer I'm brewing this would be too high of a pitching temperature per the recommendations.1
Based on related posts here, I am comfortable throwing my brew pale in my kegerator for a number of hours to cool prior to pitching because of the following:
- I am extremely meticulous when it comes to sanitizing my equipment
- My brew pail will have little headspace
My question is -- does it matter whether you aerate/oxygenate the wort after initial cooling or are their reasons to wait until you pitch the yeast (say 4 hours later or 24 hours later)?