..But then again, maybe not. For the past few years, I have been brewing a nice honey ginger lager (recipe from The New Complete Joy of Homebrewing, p212), but due my lack of cold frementation chamber, I have been brewing this as an ale, rather than as a lager. This year I want to try brewing it with lager yeast, and while I was thinking of a way to make a cold chamber for the fermenter, it dawned on me that the warehouse i work in is always kept in the 10-12c (50-55f) temp range. I wouldlike to know what people think of the idea of bringing my beer to work with me to let it ferment there. I figure i would brew on a Sunday evening, pitch the yeast, and Monday morning would be take your beer to work day. I suppose what I am most concerned about is having it slosh around in the fermenter on the drive home when the yeast have done their job. Could I just let it all settle for a few days when I get it home, or is there something wrong with this whole idea to begin with?