I have been reading a book on making cheese and was wondering if it is absolutely necessary to have a fridge dedicated soley to cheese for aging. Any advicenis appreciated! Thanks!
I'm gonna cut right to the chase and spare you the boring details of my tragedy. I was able to salvage 2.5 gal of a witbier I had brewed today. I was originally planning on kegging this but with only 2.5 gal salvaged would I be better off just bottling it?
