tockeyhockey
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I am currently fermenting a German Altbier in my lagering freezer. The recipe calls for regular ale yeast, but as I understand it, altbiers are traditionally fermented at lager temps even if they are ales.
I've got my freezer set for about 65 F. should i drop down into a lagering range and let it ferment lower and slower? or will this not make a difference?
also, at this point it has alread fermented for three days.
any advice? is cooling down an ale worth it?
I've got my freezer set for about 65 F. should i drop down into a lagering range and let it ferment lower and slower? or will this not make a difference?
also, at this point it has alread fermented for three days.
any advice? is cooling down an ale worth it?