And I love it!!!! It's been so long since I did a lager that I forgot how much I love that smell.
:rockin: :cross:
As you were.
:rockin: :cross:
As you were.
Chairman Cheyco said:I'm going to have a similar setup one day, with the freezer and all that. Right now I just have my carboy in a Styrofoam box sitting on the concrete floor in the basement, and it hold at 58F all by itself. Not perfect for pisleners and that sort, but adequate for Bocks. I love Canada!
the_bird said:My basement's in the low 60s now (maybe even 50s, I haven't checked lately), so I'm seriously thinking about doing a bock and fermenting it with the Cali Common yeast (2112). I had a dopplebock that Brewsmith made with that yeast, and it was damn good; I wouldn't have known that it wasn't technically lagered.
My lagering fridge is in my "guest room" and over the holidays SWMBO had some family out. The timing was perfect with a lager I had going in the fridge - I'd say they were present for peak fermentation time. Needless to say, I kept the fridge good and sealed up until everyone was ready to turn in on night 1 - then it was time for show & tell.Chimone said:elephant farts eh?
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