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So, my kegger has 3 settings. They are off, 48° and 30°F apparently. I would like to use it for lagering, and I know 48° is good to ferment lagers, but all the books call to lager in the mid 30s. Vienna seems to be the warmest lagering lager at 40°.
Since almost ALL styles of beer can be served around 48° I'd like to dry and lager around that temp. Will I need to add time to the lagering stage, will I have a tough time obtaining the crispness I want?
Since almost ALL styles of beer can be served around 48° I'd like to dry and lager around that temp. Will I need to add time to the lagering stage, will I have a tough time obtaining the crispness I want?