I am brewing a low gravity (1.035 og) pilsner with White Labs Pilsner yeast. I made a starter 24 hours prior to pitch and the starter seemed to achieve high krausen. I pitch the yeast at 70 degrees.
My question is if it is okay to put the fermenter in the keezer at 55 degrees approximately...
So I have been brewing the same Nut Brown for about 10 years and decided to switch it up for a change. My goal was to raise the ABV and at the same make a well balanced Nut Brown without too much body. And it came out awesome so I joined these forums to share. Please feel free to ask any...
