Hey folks, I will be brewing my first lager this Sunday. My Keezer is slowly making its way down to about 54(F) and will be ready to pull double duty (cold crashing my fully fermented mead, and keeping my lager to 56(F) or so).
From what I have read, the process is nearly identical to an Ale vice the fermentation temperatures, which I have covered via my Keezer.
Anyone have any tips or last minute advice for a new lager(er?) on my first lager? Ales a plenty, but bottom fermenting yeast is a new feat for me.
Cheers!
From what I have read, the process is nearly identical to an Ale vice the fermentation temperatures, which I have covered via my Keezer.
Anyone have any tips or last minute advice for a new lager(er?) on my first lager? Ales a plenty, but bottom fermenting yeast is a new feat for me.
Cheers!