Hi Everoyne,
I finally have a temperature controlled fermentation chamber. I plan to brew a Traditional Bock this weekend. I'm using Wyeast 2206.
I know this needs to ferment at about 50F. Is that the lagering? Or do I lager once fermentation is finished (multiple consistant gravity readings) - and if so what temperature do I lager at?
Thanks!
Brian
I finally have a temperature controlled fermentation chamber. I plan to brew a Traditional Bock this weekend. I'm using Wyeast 2206.
I know this needs to ferment at about 50F. Is that the lagering? Or do I lager once fermentation is finished (multiple consistant gravity readings) - and if so what temperature do I lager at?
Thanks!
Brian