devils4ever
Well-Known Member
Okay. I've got my upright fridge setup for my fermentation chamber using my Johnson controller. I have a Dry Stout recipe using Wyeast Thames Valley yeast. So, what's the proper procedure? Start at 62F or 64F for a few days and then raise to 66F or 68F?
I might do a lager for the first time. What's the procedure for that?
Thanks.
I might do a lager for the first time. What's the procedure for that?
Thanks.