nerdlogic
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I'm lagering my beer at 53-58 degrees as per the yeast directions. This is my primary fermentation.
Someone said that during my secondary I should lager it at 37 degrees.
Anyone know any more about this or can point me to some good info?
Someone said that during my secondary I should lager it at 37 degrees.
Anyone know any more about this or can point me to some good info?