hufcat05
Active Member
- Joined
- Dec 7, 2016
- Messages
- 34
- Reaction score
- 4
Hello all,
First time poster here. I've done a ton of research on this topic and couldn't find a decent answer so I decided to sign up and post a question!
I'm a new brewer and I'm doing research into what I'd like to do for my second batch. (First batch I tried BrewNinja's spotted cow clone converted to a partial mash https://www.homebrewtalk.com/showpost.php?p=3188324&postcount=249 -- Totally nailed it)
For my next batch I'd like to try and make a Munich Helles Lager. My issue is that I don't have any means of temperature control for my fermenter. I have a spot in my house that, during the winter, is consistently between 50-55 degrees which is perfect for lager yeast, however I don't have any means of lowering the temperature below 50-55 degrees.
So my question is what would happen to my beer if I never lower it to lagering temperatures? If I do go through with this, what can I do to prevent off flavors from occurring?
Thanks for your help in advance!
First time poster here. I've done a ton of research on this topic and couldn't find a decent answer so I decided to sign up and post a question!
I'm a new brewer and I'm doing research into what I'd like to do for my second batch. (First batch I tried BrewNinja's spotted cow clone converted to a partial mash https://www.homebrewtalk.com/showpost.php?p=3188324&postcount=249 -- Totally nailed it)
For my next batch I'd like to try and make a Munich Helles Lager. My issue is that I don't have any means of temperature control for my fermenter. I have a spot in my house that, during the winter, is consistently between 50-55 degrees which is perfect for lager yeast, however I don't have any means of lowering the temperature below 50-55 degrees.
So my question is what would happen to my beer if I never lower it to lagering temperatures? If I do go through with this, what can I do to prevent off flavors from occurring?
Thanks for your help in advance!