cheezydemon
Well-Known Member
This is a PM Marzen. It is fermented out and I just primed and bottled with a slightly undershot amount of dextrose.
I was going to carb at normal temps, and then lager until the end of winter, and then store in the basement @65F until Sept.
Sound OK? Or should I let it carb at more like 52F?
With the long ageing, I figure it will carb regardless(that is also why I undershot the carbing sugar, I have found that my imperial stouts would almost have carbed with no primer after 6 months or so)
Thanks.
I was going to carb at normal temps, and then lager until the end of winter, and then store in the basement @65F until Sept.
Sound OK? Or should I let it carb at more like 52F?
With the long ageing, I figure it will carb regardless(that is also why I undershot the carbing sugar, I have found that my imperial stouts would almost have carbed with no primer after 6 months or so)
Thanks.