Hey guys,
My second day here at the forums, and the second thread.
Okay, I decided to go back making smaller batches for various reasons. One of them being that I've got a small fridge I'd love to use for controlling fermentation temps and do some lagering.
I did some measuring, and the coldest it gets is around 28, and warmest around 47.
I wish I could get it up to 50, but this is what I've got.
I believe 47 is good when the fermentation is active as it generates heat. I'm worried that if I pitch my yeast to around 50, and put it in the fridge, will it start at all? Can lager yeast start fermenting that low? Any experiences, am I good to go?
I'm planning to use either Saflager W-34/70 or Mangrove bavarian lager m76 (both dry yeasts).
Thank you very much again for your help!
My second day here at the forums, and the second thread.
Okay, I decided to go back making smaller batches for various reasons. One of them being that I've got a small fridge I'd love to use for controlling fermentation temps and do some lagering.
I did some measuring, and the coldest it gets is around 28, and warmest around 47.
I wish I could get it up to 50, but this is what I've got.
I believe 47 is good when the fermentation is active as it generates heat. I'm worried that if I pitch my yeast to around 50, and put it in the fridge, will it start at all? Can lager yeast start fermenting that low? Any experiences, am I good to go?
I'm planning to use either Saflager W-34/70 or Mangrove bavarian lager m76 (both dry yeasts).
Thank you very much again for your help!