feelinhoppy
Active Member
I have a keezer set up mainly because I wanted to lager beer and I always hated knowing there was undrinkable beer at the bottom of my glass so i went the kegging route. I was wondering when you start dropping the fermentation temp one to two degrees per day (which is what i was told) do you start that process in you kegerator? Or is there another method used. That would mean I'd be drinking 50 degree beer that is already kegged. Dome question maybe but i learn better hearing peoples opinion in lamens rather then a book