My Cousin in Law is looking for something amber colored, relatively clean yeast profile, and balanced between hoppy and malty. A nice Vienna lager came to mind, but my chest freezer is doing full-time keezer duty these days, so I don't have the ability to hold temps in the low to mid 50's currently. The basement is steady at 56, but no real temp control is available right now.
Was thinking about brewing a Vienna lager, using Kolsch yeast and cold-conditioning in the keezer after fermentation is complete.
Has anyone tried this? Any tips? Thanks for any feedback!
Was thinking about brewing a Vienna lager, using Kolsch yeast and cold-conditioning in the keezer after fermentation is complete.
Has anyone tried this? Any tips? Thanks for any feedback!