I just gained access to a 50 degree cooler and it got me thinking of trying a lager recipe for the first time. I do have a couple hurdles to overcome however..
First, the cooler is about a 10-15 minute drive away from where I brew. I was thinking I could brew, throw it in a carboy and the drive over to the cooler wouldn't hurt because it's just like oxygenating the wort. I could then pitch the yeast once I'm at the cooler. I can't bottle there, so when it's finished I would have to drive the carboy back to my house and risk oxygenation of the beer..though I may be able to rack to a keg on-site.
Second, the cooler has to always stay at 50. I don't think it will be possible to conduct a diacetyl rest. Is this a pretty important factor to lagers or can I get away with it using certain yeasts? How long should I be keeping the beer at 50? I will be able to rack to a secondary at the cooler if that helps.
Well thanks for letting me bounce my thoughts off y'all, sorry for the lengthy read!