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Old 11-08-2012, 03:32 AM   #1
jotakah's Avatar
Aug 2011
Olympia, Washington
Posts: 250
Liked 13 Times on 10 Posts


So I'm wrapping up fermentation now on a Munich Helles. Kept it pretty consistently at 50F throughout fermentation via rubbermaid water temp-control type system.

When I rack to keg, I will be able to keep it below 50 but not at a stable "lagering" temp.

I don't think this is a big deal.

What do you think?

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Old 11-08-2012, 04:28 AM   #2
/bɪər nɜrd/
MalFet's Avatar
May 2010
NYC / Kathmandu
Posts: 8,632
Liked 1474 Times on 975 Posts

It'll still be beer. *shrug*
"Be excellent to each other." -Benjamin Franklin

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Old 11-08-2012, 05:21 AM   #3
Jul 2010
Portland, OR
Posts: 1,659
Liked 186 Times on 171 Posts

You could always lager in the keg in your fridge. Not getting down in the upper 30's or lower won't give you the same beer as true lagering, but it'll still be beer. You could always lager in bottles in your fridge too, if space is an issue.

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