El_Exorcisto
Well-Known Member
I am getting a 50lb sack of Munich in a couple weeks, and am planning on brewing a SMaSH to see what it can do. I figure I'll use Crystals since they are the most noble hop in the stable right now. The question is, what yeast should I use? My basement is holding a steady 46 on the concrete right now but I don't have the ability to chill a bucket down to 34* for a real lagering. Should I use an alt yeast, or maybe Cry Havoc? I want to do something fitting of the German(ish) ingredients.