I am finishing up a Maibock of which I used 2 packs of Wyeast 2206 Bavarian Lager. I have been using ambient temperatures in my garage to do the Maibock. Over the last week, it has gotten progressively warmer but other than a day at 64 degrees the beer fermented at the low end of lager range, so success:rockin:
Anyway, since it is starting to warm up, but only a little and mostly during the day, I thought I might just make a steam beer and rack onto the maibock cake. I would also pitch the Wyeast 2112 California Lager to add to the party. My thought is that the 2206 could do it's business at night or during the lower end of the temp range, and the 2112 could use the warmer temps, which should be more common over the next couple of weeks.
So, is my logic OK here? Will the 2206 give off flavors if brought into a higher temp range for too long? Will the 2112 die if I get it down too cold (like 40s) at night? Will they taste OK and work OK together? What do ye think?
Anyway, since it is starting to warm up, but only a little and mostly during the day, I thought I might just make a steam beer and rack onto the maibock cake. I would also pitch the Wyeast 2112 California Lager to add to the party. My thought is that the 2206 could do it's business at night or during the lower end of the temp range, and the 2112 could use the warmer temps, which should be more common over the next couple of weeks.
So, is my logic OK here? Will the 2206 give off flavors if brought into a higher temp range for too long? Will the 2112 die if I get it down too cold (like 40s) at night? Will they taste OK and work OK together? What do ye think?
