I made my Honey Ginger Winter Warmer a couple weeks ago, using a mix of hefe, ale and lager yeasts. It came out great...fermented around 58-60f, which was a good range, I thought, for something that was being eaten with both bottom- and top-fermenters.
Anyway, I've done 15 beers so far, and some of them are turning out with this weird sweet/sour taste to them that I don't care for. So I'm biting the bullet. I ordered a johnson temp controller today, and I'm buying a second chest freezer tonight.
My question is, when I lager my winter warmer, what's a good temp? Since it's an ale and a lager, should I go a little higher? Or should I hover around 33-35?
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)