Hello all,
I have been visiting this site, without posting for some time now. Good site with Good information.
I ahve a quick issue I would like to pose to the group relating to a PM Rauchbier I plan on brewing within the nest week or so. I live in northern NY. Currently we are experiencing winter temps and my apt. is holding around 60 degrees F - I know this because an Alt I have fermenting is at this temp right now - That said, coming temps will onyl go down.
I do not have a fridge in order to hold lager temps.
Originally for this Rauchbier, I had planning on using Wyeast Germal Ale Yeast as an acceptable comprimise. With temps going down from 60 degrees in the future, I am debating whether I should bite the bullet and attempt a lager yeast (bavarian Wyeast strand) instead. If temps do go below 60F I would be worried about the Ale yeast gettign too low but if I were to go to the Lager I would have no formal temp control other than the whims of mother nature.
Any input would be appreicated.
I am still probably leaning toward sticking with the relative safety of the ale but with lager temps coming in... it does seem temping.
Thanks to anyone who chimes in.
I have been visiting this site, without posting for some time now. Good site with Good information.
I ahve a quick issue I would like to pose to the group relating to a PM Rauchbier I plan on brewing within the nest week or so. I live in northern NY. Currently we are experiencing winter temps and my apt. is holding around 60 degrees F - I know this because an Alt I have fermenting is at this temp right now - That said, coming temps will onyl go down.
I do not have a fridge in order to hold lager temps.
Originally for this Rauchbier, I had planning on using Wyeast Germal Ale Yeast as an acceptable comprimise. With temps going down from 60 degrees in the future, I am debating whether I should bite the bullet and attempt a lager yeast (bavarian Wyeast strand) instead. If temps do go below 60F I would be worried about the Ale yeast gettign too low but if I were to go to the Lager I would have no formal temp control other than the whims of mother nature.
Any input would be appreicated.
I am still probably leaning toward sticking with the relative safety of the ale but with lager temps coming in... it does seem temping.
Thanks to anyone who chimes in.