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Old 09-09-2008, 04:38 PM   #1
Mk010101's Avatar
Oct 2006
New Mexico
Posts: 259
Liked 2 Times on 1 Posts

I recently brewed a Baltic Porter which I thought was typically classified as an ale. However, AHS told me to be a true authentic Baltic Porter, it is bottom fermented. Ok, that is no problem and I have it fermenting right now with SaLager23 at 53 degrees.

Now here is my dilemma. I really don't have a place to "lager" this brew. I guess I could put it back in my fermentation cooler and try to get it down to the low 40 degrees (never tried to go lower than 50) and hold there for a few weeks, but I know I wont be able to get it to stay under 40 consistently for any length of time.

How will the lack of lagering affect the taste? If I had known that I would need to lager (just didn't even think about it) I would have fermented it with Nottingham at 60 degrees. Well, too late for that.

Should I try to lager this beer in the 40's for a few weeks, or will it really make any difference in taste?

Thanks for any help.
Output 2012: 56 gallons
Goal 2012: 120 gallons

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Old 09-10-2008, 07:15 PM   #2
GearBeer's Avatar
Mar 2008
Clarkston, MI
Posts: 725
Liked 4 Times on 4 Posts

I'd just lager it in the 40s for awhile. It won't be as clean as a properly lagered beer, but it should be ok.

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