This coming winter will be my first winter brewing. As many of you mid-westerner's know, the winters up here in Wisconsin get pretty cold. Being a college student and living in a college house, unfortunately the heat doesn't get turned on until Thanksgiving and even then isn't set very high.
I'm figuring the lowest air temp will be around 55F. I'd rather not have to deal with a lager without a fermentation chamber. The plan was to use a dry yeast (US-05 or Notty) with a blanket around the fermenter to help keep the temps closer to 60 during primary fermentation.
Does this sound like a good plan or am I in for some obnoxiously long ferm times with some odd flavors. (I've read that a peachy flavor can come from too low of temps.)
I'm figuring the lowest air temp will be around 55F. I'd rather not have to deal with a lager without a fermentation chamber. The plan was to use a dry yeast (US-05 or Notty) with a blanket around the fermenter to help keep the temps closer to 60 during primary fermentation.
Does this sound like a good plan or am I in for some obnoxiously long ferm times with some odd flavors. (I've read that a peachy flavor can come from too low of temps.)