In the south, especially this mild winter, it's hard to keep fermenters cool. I'm about to try a Pilsner with Saflager W-34/70 Dry Lager Yeast and from what I've read, the best temp for this is 48-59 degrees.
I plan on using a very good quality ice chest with frozen gel packs replaced at least twice a day (prolly too much for a beer that is not my fav). I think I can get it to the upper 50's from reading other folks who've tried this.
But, if I put some ice under the fermenter, will that be too cold and possibly kill off the yeast that settle? I now that true lager yeast is bottom fermenting and I plan on trying to keep this temperature for at least 3 and hopefully 4 weeks.
I don't have a fridge I can use and am not sure what else I can try.
I plan on using a very good quality ice chest with frozen gel packs replaced at least twice a day (prolly too much for a beer that is not my fav). I think I can get it to the upper 50's from reading other folks who've tried this.
But, if I put some ice under the fermenter, will that be too cold and possibly kill off the yeast that settle? I now that true lager yeast is bottom fermenting and I plan on trying to keep this temperature for at least 3 and hopefully 4 weeks.
I don't have a fridge I can use and am not sure what else I can try.