Ok so i am going to venture to lager land. Simple recipee that i can land in a cool basement of 45 t0 55 degreesfor a month. I can control primary and secondary fermentation in my fermrntation chamber. I brew 5 gallon all grain, brew and sparge in bag. (I am not afreid to admit i am an BMC drinker that likes his beers light and not vary hoppy) I am venturing out however as i did like Blue Moons Winter Abby AleI will be using dry yeast eithere Saflager S 23 or their w 34/70 any helpwould be apreciated