Maibock - to warm to ferment?
I'm planning on brewing a Maibock this Friday using the following recipe:
11 lbs Pilsner
1.5 lbs Vienna
1.25 oz Hallertau @ 60
.75 oz Hallertau @ 30
.75 Hallertau @ 15
WLP920 Old Bavarian Lager Yeast w/starter
Recently, it has been super hot outside (upper 60's low 70's) and my basement is sitting at 58-60.I have never brewed a lager before and previous to this week my basement was sitting in the low 50's.
Does anyone know a yeast strain that would ferment a little warmer? Would dry yeast do better? Should I use ale yeast? If so, what kind would be good?
I can only assume the temps will drop a little bit, which might get my basement mid 50's, but you never know..