Originally Posted by osagedr
...I would chill it to 40-42, pitch two packs of W 34/70 rehydrated then set my ambient temp to 46 and let 'er go...
I did almost exactly that with one of my lagers this year and it turned out fantastic.
1. Breakfast Stout 2. Oktoberfest 3. Ger Pils 4. Pale Ale 5.[Nitrogen] Dry Stout
1. Camp Beer 2. Camp Beer 3. none 4. none 5. none 6. none
1. Brett Ale 2. Lambic 3. Lambic 4. none
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Breakfast Stout, Belgian Dubbel, Chocolate Milk Stout, German Pilsner (lagering), Dry Stout x2, Oatmeal Amber Ale x2