DoubleAught
Well-Known Member
I've currently got a sour aging in my ferm chamber. It's been in there for 2 months and it's been a steady 62 degrees. I'm wanting to put together a couple lagers but am afraid of what the lagering temps could/would do to the sour. I guess I could move it to an upstairs closet for a couple months where it stays around 65.
Suggestions?
Suggestions?