I'm fermenting a European bock out in my garage where the temp is above freezing however my brew is hovering around the 45° mark...
Am i correct that my beer should still finish just take longer? Do i need to bring inside? I'm on day 8 since i brewed and the temp i pitched was in the mid lager range then slowly cooled about 1° each day since.
I'm using white labs german bock yeast wpl833 i think is the mfg number
Am i correct that my beer should still finish just take longer? Do i need to bring inside? I'm on day 8 since i brewed and the temp i pitched was in the mid lager range then slowly cooled about 1° each day since.
I'm using white labs german bock yeast wpl833 i think is the mfg number