DieBartDie
Member
Is it better to ferment a batch of lager at room temperature (72F) and pass on lagering or get a fridge without a temperature controller?
Rapid advice appreciated - I'm planning on picking up a fridge on Craigslist shortly.
Just moved my lager from primary to secondary. Surprised to find when siphoning it tasted great (but it's quite cloudy)! I wrapped the secondary in towels with ice hoping to cool it down - but it's only down to 66F overnight. My alternatives are:
1) Do the secondary at room temperature (72F) and forget lagering (will it still be drinkable?)
2) Get a fridge (free, Craigslist) without a temperature controller (can't afford the latter at this time)
3) Put the carboy in a sink filled with cold water with some ice in it and replenesh the ice daily.
What would experts out there advise?
Die Bart Die
Rapid advice appreciated - I'm planning on picking up a fridge on Craigslist shortly.
Just moved my lager from primary to secondary. Surprised to find when siphoning it tasted great (but it's quite cloudy)! I wrapped the secondary in towels with ice hoping to cool it down - but it's only down to 66F overnight. My alternatives are:
1) Do the secondary at room temperature (72F) and forget lagering (will it still be drinkable?)
2) Get a fridge (free, Craigslist) without a temperature controller (can't afford the latter at this time)
3) Put the carboy in a sink filled with cold water with some ice in it and replenesh the ice daily.
What would experts out there advise?
Die Bart Die