Is only my 3rd time with a partial mash, and both of those oatmeal stouts turned out great!
The bit I'm concerned about is the lagering, as I've only done ales to this point.
I'm using the Imperial Octoberfest/Marzen from Austin.
My fermentation room is under my porch, solid concrete room and in Michigan right now it's consistently under 30 over night. My brew room is at a stable 55 degrees. I do have a fridge i could make room in should i need longer at the lower temp but am looking for a good idea on how to do the actual laggering.
I'm planning for this weekend to brew it up, I have a counter flow chiller so getting the wort to 55 won't be an issue with the temp of my tap water right now. I figure i'll have the brew room at 55 for another month and a half, come June I'll have potentially in the 70's.
I thought i'd be okay with maybe 2 months at 55 then bottle it some time in july or so if the temp get's weird on me.
Any suggestions? pointers to a better explenation of laggering?