Beernik
Well-Known Member
This is more of a question of time and temperature than style because I want to do all of them eventually.
My cellar has about 6 more weeks of 40 - 50F temperatures. Right now it's sitting at 45F. As it gets warmer outside, the cellar will get warmer too. I can warm the fermentation but I can't cool it.
Which style am I likely to get better results with? I'm guessing the Kolsch or Weisenbock.
Thanks.
My cellar has about 6 more weeks of 40 - 50F temperatures. Right now it's sitting at 45F. As it gets warmer outside, the cellar will get warmer too. I can warm the fermentation but I can't cool it.
Which style am I likely to get better results with? I'm guessing the Kolsch or Weisenbock.
Thanks.