Fermentation for Munich Helles

[jasonbwell]

Hi gang,

I've just about completed my first brew (a weizen) and I purchased my second one yesterday. I am going to do a Munich Helles, but I didn't realize - in my infantile knowledge of brewing - that it needs to be fermented at a lower temperature. In fact, it says to lower the temp 1-3 degrees a day. I don't really know if I have the means neccassary to do this.

Does anybody have any hints or tips as to how I can go about this without ruining the beer? Or maybe I should just take it back and swap it out for one that doesn't need such a moderated temp to ferment.

Jason

 

[integrator]

personally, I'd just take it back. It can be done but it's going to involve a large tub of waters and frozen water bottles. The more the temp fluctuates, the harder it is on the yeast.
I cool my lager wort down to 43, pitch, then walk it up to 50 and leave it there.