2112 would possibly work at 48. i have heard of people using it in the low 50s.
if you're fermenting at 64, you don't need to do a d-rest. if it was me, i'd just leave it be.
you have a few options:Thanks, as you can see being a new lager brewer, if I let it be for now and when it slows down I transfer it to a secondary carboy can I lager that in my 48 degree tub? Or just go right to keg/ bottle and refrigerate for a month or so when done?
btw, my temp is currently 66/67 on the outside stick on thermometer (and bubbling pretty well) and I am getting near the top end . I tried to email the vendor so i will see what they say as well.
that sounds like a typical lager scheduleI will be doing my fermenting and lagering in my keezer with my other 2 brews I have currently in there. My question is will they be ok going from the 50* ferment up to the 60* rest and then slowly down to the 35* lagering. Or will doing so make them taste funny as well. Obviously any of those temperature ranges would be ok by them selves but will the change cause the other 2 to pick up different flavors or even ruin the beer?
that sounds like a typical lager schedule
no it isn't a big deal. afaik, it is a myth that going from fridge temp to room temp and back is bad for me.Right, but will it affect my other beers in the keezer with it?
no it isn't a big deal. afaik, it is a myth that going from fridge temp to room temp and back is bad for me.
no it isn't a big deal. afaik, it is a myth that going from fridge temp to room temp and back is bad for me.
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