I recently came into a chest freezer for free and was thinking about investing in a temp control so that I could brew at lager temps. I have heard that a cooler, slower ferment produces a much better product when it comes to cider/apfelwein.
Any advice on brewing cider/apfelwein at lager temps? Specifically, what temp? Will I need to use a yeast starter? Anything else that I should know?
Primary: Beer, wine, or cider
Secondary: Beer, wine, or cider
Drinking : Beer, wine, or cider