The instruction say to ferment on the low end of the reccomended temperatures (21 - 27c), It also mentions it can ferment as low as 13c.
Would it be beneficial if I could keep the temperatures as low as posssible but within range of 13c ? Could it possibly result in a poor product/off flavoring because of the yeast ? I dont have 100% control but I definitly could get temps in the 15-20 range.
I know a true lager needs cold temps, some even go below 13c when there almost done.
Would it be beneficial if I could keep the temperatures as low as posssible but within range of 13c ? Could it possibly result in a poor product/off flavoring because of the yeast ? I dont have 100% control but I definitly could get temps in the 15-20 range.
I know a true lager needs cold temps, some even go below 13c when there almost done.