mtbaesl
Well-Known Member
So I have fridge which is temperature controlled, with a munich dunkel lagering away at 35F. The issue is that I want to brew an ale with a controlled temp at 62F. So should I just wait until the lagering is done, or can I raise the temp in the fridge for 10 days for the ale and then resume lagering? Will that have any adverse effects of the lager?
I know I could try to just bring my room temp down with a few tricks to ferment the ale, but I was wondering if there are any other tricks you guys use to be making lagers and ales while using strict fermentation temp control with one fridge.
Cheers,
Mark
I know I could try to just bring my room temp down with a few tricks to ferment the ale, but I was wondering if there are any other tricks you guys use to be making lagers and ales while using strict fermentation temp control with one fridge.
Cheers,
Mark