hopdawg
Well-Known Member
I've always naturally carbonated at 65-70F. The lagers I've done have undergone the same treatment with exception of the ones I've gassed.
What do those in the know do when naturally carbonating their lagers? Same temp as fermenting? Room temp? Fridge temp?
What do those in the know do when naturally carbonating their lagers? Same temp as fermenting? Room temp? Fridge temp?