I don't have a temperature-controlled fermentation chamber or lagering chamber. But I can probably keep a carboy chilled for a couple of days using ice.
If I ferment at the mid-40's to low 50's for a few days and then let it rise to basement temperatures (mid 60's) is that enough? Or does it need to be cold-conditioned again after fermentation is complete? (and if so, will just refrigerating the bottles for a week do that?)
Or should I just use Nottingham and ferment as cool as I can and pretend it's lager?
I'd like to brew a Märzen; probably use something like half pilsner malt and half Red X, and German hops.
If I ferment at the mid-40's to low 50's for a few days and then let it rise to basement temperatures (mid 60's) is that enough? Or does it need to be cold-conditioned again after fermentation is complete? (and if so, will just refrigerating the bottles for a week do that?)
Or should I just use Nottingham and ferment as cool as I can and pretend it's lager?
I'd like to brew a Märzen; probably use something like half pilsner malt and half Red X, and German hops.