In summer I generally stop cooling around 75F since it takes so long to cool any more. It takes my chest freezer fermentation chamber less than a hour to lower the temp to the low 60’s where I like to start fermentation. Should I wait to add the yeast until it’s chilled completely or is it okay to add the yeast at 75 knowing it will quickly cool to the right temp?
You might get more answers if you put this in the homebrew forum where it belongs, just saying…
You should be good at 75F. Avoid over 110F.
