moses1
Member
This has been discussed a bit before, but I was hoping to get more information about fermentation and lagering temperatures when using nottingham to make a lager.
I realize using an ale yeast to make a lager is not the best way to do it, but I'm trying to make use of what's available to me, and it's a bit of a pain to order things to middle-of-nowhere Canada where I live.
So my question is what temperatures are ideal for the fermentation and lagering phases using nottingham (which is supposed to be active between 57-70F)? Do I have to stay within this active range for both phases, or can I drop into the 40-50F range like one would usually do for lagering? Thanks!
I realize using an ale yeast to make a lager is not the best way to do it, but I'm trying to make use of what's available to me, and it's a bit of a pain to order things to middle-of-nowhere Canada where I live.
So my question is what temperatures are ideal for the fermentation and lagering phases using nottingham (which is supposed to be active between 57-70F)? Do I have to stay within this active range for both phases, or can I drop into the 40-50F range like one would usually do for lagering? Thanks!