hopdawg
Well-Known Member
I'm fermenting a Munich Lager out in the garage right now in a controlled warm box. Within 6 weeks I'm going to be seeing day time temperatures towards 60F and within 8 weeks 70+F. By that time it'll be out of the primary and into the secondary.
I've used the Wyeast 2308 which has a temp range of 48-56F. What will be the affects on the beer in the secondary as the temps climb towards 70F?
I've used the Wyeast 2308 which has a temp range of 48-56F. What will be the affects on the beer in the secondary as the temps climb towards 70F?