I am wanting to brew a lager and have Wyeast 2206 Bavarian lager yeast.
Per Wyeast the temp range is 46-58 degrees.
My kegerator on the highest temp setting is at about 45-46 degrees right now.
Anyone with experience with this yeast or lager yeast in general give me any info on fermenting at the very low end of the temp range.
Can't get my temp any higher without a controller and I need to get this beer going for a future competition. Lowering to 40 after fermentation and a diacetyl rest is easy.
Thanks for any info,