When dropping form 55 to 42 for lagering, is it ok to do that in one step?
Same situation for bottling, when I go from 42 to room temp is that ok?
Will the yeast be shocked and stop working?
When dropping form 55 to 42 for lagering, is it ok to do that in one step?
Same situation for bottling, when I go from 42 to room temp is that ok?
Will the yeast be shocked and stop working?