dryicekills
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- Jul 23, 2008
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So, as a few of you may know from my first thread, I purchased a "Classic Pilsner" hopped liquid extract, and have already brewed it and it is fermenting now. The problem is, I completely failed to realize that this is a lager, and will require much more work to make. Currently, it is fermenting in my house sitting on an air vent, and is probably about 62 to 65 degrees. From what I've read in the past few hours, this is a problem. I hadn't planned on even attempting a lager, but now I'm too far in to abandon ship. What should be my Plan of Attack here? And also, what risks am I running by fermenting it as if it were a regular ale? PLEASE HELP!!!!