My family has a cabin in CO at 9,500 feet. There is a great spring up the road where we get our water, and the cabin has a basement that is in the low 50's in the summer and never gets below 34 in the winter.
I had an idea to brew a lager in July, bottle it late August and we would have brew for Elk hunting in the fall.
Aside from finding what I need to do with the water, is there any thing I should consider in relation to the elevation? A certain yeast or malt that can handle the lower 02 density in the air?