ishkabibble
Well-Known Member
it's winter in Michigan, and i'd like to use the freezing weather to try a lager.
i know your supposed to lager most dunkels (at least the recipes i've seen) for 2-4 months at temps from 33-45. since i don't have a dedicated fridge to condition a fermenter, i'm going to just set the bucket on my porch and hope for the best.
impressions?
i tested my porch's temps last winter and came up with everything from 17-42. obviously much of that range is perfect, but it's the sub-zero portion of the range that has me wondering if my business is going to freeze out there, and how my yeast might feel about that.
if you've spoken with my yeast, and you know how it feels, hook me up. please and thank-you.
i know your supposed to lager most dunkels (at least the recipes i've seen) for 2-4 months at temps from 33-45. since i don't have a dedicated fridge to condition a fermenter, i'm going to just set the bucket on my porch and hope for the best.
impressions?
i tested my porch's temps last winter and came up with everything from 17-42. obviously much of that range is perfect, but it's the sub-zero portion of the range that has me wondering if my business is going to freeze out there, and how my yeast might feel about that.
if you've spoken with my yeast, and you know how it feels, hook me up. please and thank-you.