Jbricker
New Member
I only have experience with quick fermenting ales, mainly because I'm worried about the ambient temperature of my brewing facilities. I've recently moved, and have access to a basement with much cooler temperatures and was wondering how cool i would need to keep a batch for extended lagering of 2 months or more. The last thing I want is for a whole batch of some heavy porter or bock to go bad because i kept it in too warm a room. Any advice?