scruff311
Well-Known Member
So I'd like to brew a maibock, but unfortunately with the limited space I have there is no way to effectively temperature control a fermentation or lagering process. I am wondering, if I were to brew a maibock with a grain bill, hop profile, and yeast strain typical for the style but let it ferment at a typical ale temperature (in my case, about 72-75 degrees), what is the worst that can happen? I know it won't come out quite right, but I am curious, ya know? Is it worth trying? Would the yeast (probably WLP833) not even work?