Has anyone had success doing lagers in the winter? I am looking for
suggestions, though I made one or two with a temperature-controlled
setup to keep the beer from freezing. I have a few questions:
1. What temps are good for fermenting? For lagering?
2. How long to lager? Is this really an extended cold-fermentation or
just a cold aging?
3. To keep costs down and for convenience (mainly convenience) I use
dried yeasts. I've had good success even with Red Star lager yeast. Are
there any really superior dried yeasts commonly available (USA)?
4. What happens if the weather suddenly goes warm (Ohio winters are
5. What is the recommended pitching and primary ferment temp?
I'm looking for experience here, not textbook answers, which I can find.
What can you "get away with" without introducing an "ale" taste to the
I'm not ready to buy an old refrigerator at this point.
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