Beavdowg
Well-Known Member
I've got a honey lager with California lager yeast that has been fermenting for 8 days now. I'm going to be gone for a week starting this Friday. Should I just let it keep going in the primary fermentor or should I rack it to a secondary and stick in the fridge at the lowest setting? I've been able to keep the fermenting temps in the mid 60's by putting the ale pail in a water bucket with frozen water bottles.
thanks for the suggestions
thanks for the suggestions