highgravitybacon
Well-Known Member
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- Sep 28, 2012
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So I have a spot in my house that's right about 54-56 all the time during the winter. That's a touch warm for lagers, and a bit cold for most ale strains. So my dilemma is this: go warm on the lager or cold on the ale?
I'm looking for the most lager-like outcome regardless of the yeast. Clean, crisp, beer. As for the actual lagering part, that's tougher since I pretty much have to lager at the same temp, or stick it out doors temperature permitting.
Here's what I'm thinking are options.
Nottingham. Can work down to 54F.
Wyeast 1007 / WLP029. Work down to 56F.
WLP810 San Fran Lager. Reportedly clean from 50-65. Typically 58-65 but works down to 50F.
WLP820 Oktoberfest
Saflager 34/70. 48-59F.
Wyeast 1728 Scottish ale - down to 55F.
Any suggestions?
I'm looking for the most lager-like outcome regardless of the yeast. Clean, crisp, beer. As for the actual lagering part, that's tougher since I pretty much have to lager at the same temp, or stick it out doors temperature permitting.
Here's what I'm thinking are options.
Nottingham. Can work down to 54F.
Wyeast 1007 / WLP029. Work down to 56F.
WLP810 San Fran Lager. Reportedly clean from 50-65. Typically 58-65 but works down to 50F.
WLP820 Oktoberfest
Saflager 34/70. 48-59F.
Wyeast 1728 Scottish ale - down to 55F.
Any suggestions?