I have always brewed ales but am looking to do some lagers finally. As a point of reference, I brew 10 gallon AG batches.
I am looking to brew traditional German Lagers, either bock like or a Munich type of lager. Something in the 1.045 - 1.050 range.
I live in Minnesota (ie COLD!) but do not have a lagering fridge yet. I could use my beer fridge if needed, but it usually has a few corny's on tap.
I have a mechanical room downstairs that is not heated like the rest of the basement. I took a reading the other day with a electronic temp gauge and got 51 degrees.
What type of lagering yeast would you recommend? I know the California "Steam" strains could work, but I am not sure if I will get lager characteristics from this or not. Also, after fermentation, would I still be able to lager/secondary at this temp? Or, would I really need to move to a fridge, or, even in the garage?
Just looking for some real world advice here.
Thanks ahead of time!