Bromley
Well-Known Member
I brew lager batches with a friend from work and then he does all the lagering in his chest freezer. He is someone who always has to push the envelope, so he currently has our latest batches (a schwarzbier and a light American lager) at 25F. He has slowly lowered it to this point and neither of them are freezing. This is obviously due to the alcohol content, but is there any benefits/drawbacks to going this low? You would think the colder the better when lagering.