I recently brewed a Baltic Porter which I thought was typically classified as an ale. However, AHS told me to be a true authentic Baltic Porter, it is bottom fermented. Ok, that is no problem and I have it fermenting right now with SaLager23 at 53 degrees.
Now here is my dilemma. I really don't have a place to "lager" this brew. I guess I could put it back in my fermentation cooler and try to get it down to the low 40 degrees (never tried to go lower than 50) and hold there for a few weeks, but I know I wont be able to get it to stay under 40 consistently for any length of time.
How will the lack of lagering affect the taste? If I had known that I would need to lager (just didn't even think about it) I would have fermented it with Nottingham at 60 degrees. Well, too late for that.
Should I try to lager this beer in the 40's for a few weeks, or will it really make any difference in taste?
Thanks for any help.