murphmag025
Well-Known Member
- Joined
- Aug 18, 2017
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I brewed a German alt all grain from northern brewer on Sept. 6th. It has been fermenting at 55 degrees. It is done fermenting. The plan was to keg and let it sit at 35 degrees for a couple weeks. However, just came upon a large amount of pork and beef and need the beer freezer for the meat. What do you think the effects will be if we take it out into room temp until we have the room again? Any advice would be appreciated. Just couldn't turn down the protein given the craziness going on...