Undrtkr_00
Member
Hey all,
I have been looking at getting a chest freezer for making lagers, and my wife got me a cheese making book for Christmas. Looking at most of the recipes, they seem to call for temps in the 50's, so I was thinking why not use the same space for aging cheese while lagering beer. Any reason this wouldn't work?
It kind of seems like an obvious pairing, and did some searches here but haven't seen much discussion. How many of you have tried this? Would the fact that your lager (esp in early stages of ferment) is putting out a fair bit of C02 have any negative impacts on the aging cheese?
I have been looking at getting a chest freezer for making lagers, and my wife got me a cheese making book for Christmas. Looking at most of the recipes, they seem to call for temps in the 50's, so I was thinking why not use the same space for aging cheese while lagering beer. Any reason this wouldn't work?
It kind of seems like an obvious pairing, and did some searches here but haven't seen much discussion. How many of you have tried this? Would the fact that your lager (esp in early stages of ferment) is putting out a fair bit of C02 have any negative impacts on the aging cheese?