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- Sep 15, 2007
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I'm getting a freezer, so I need to fiqure out how to best use it. I know I can use it to do lagers. Which I want to start sometime. I want to start brewing more and thought I can use it for cold conditioning, especially in the summer where my house gets pretty hot and don't want to leave full kegs hanging around.
Right now, I primary ferment for 2 to 3 weeks then keg. No secondary. I carb for a week or so in my kegerator, then serve. I have a two tap system, so I run out of room fast. Is there a benefit or a drawback to cold conditioning? Is there a proper temp?
Right now, I primary ferment for 2 to 3 weeks then keg. No secondary. I carb for a week or so in my kegerator, then serve. I have a two tap system, so I run out of room fast. Is there a benefit or a drawback to cold conditioning? Is there a proper temp?