My understanding is ideally these would ferment at around 50 degrees through FG, then much colder, maybe in a 2ndary, mid 30s for another week.
I can hit the 50s no prob; that is my fridge.
How much can I get away with colder than that?
I'm in Chicago... difference between night and day is dramatic but we are approaching the point where it'll definitely hit 30s soon. Could I dump this in a bin outside surrounded with water to even out the day/night temp swings?
Or is this better avoided entirely? (should I stick with ales etc for now?)
Those of you who brew with these specific temps, how do you do it? Does everyone have a separate fridge they can control that specifically? Is there any easier but fairly reliable way around it?