Hey,
So I'm wrapping up fermentation now on a Munich Helles. Kept it pretty consistently at 50F throughout fermentation via rubbermaid water temp-control type system.
When I rack to keg, I will be able to keep it below 50 but not at a stable "lagering" temp.
I don't think this is a big deal.
What do you think?
So I'm wrapping up fermentation now on a Munich Helles. Kept it pretty consistently at 50F throughout fermentation via rubbermaid water temp-control type system.
When I rack to keg, I will be able to keep it below 50 but not at a stable "lagering" temp.
I don't think this is a big deal.
What do you think?