I am wondering if I have to go thru a tru lager procedure when fermenting a Pilsner. I would like to use a german lager yeast like WLP830 and have no problem bringing the ferm temps down to 50-55F.
What do you say? Would a normal 2-2-2 or 3-3-3 suffice?
Thanks a bunch.
Hello everyone.
I've been lurking on this site for a while now and deceided to join the madness. I just started home brewing so I am completely clueless to what the heck I am doing. Hope to learn as much as I can from some of you more experienced guys and maybe share my own wisdom or...
