Been a while since I’ve been on the forum (had a kid and stuff (well, my wife had the kid)).
I’ve done about 15 brews, but they’ve all been ales. This winter, I was thinking about making a Maibock. I don’t have any dedicated fridges available to keep the beer in the lager temp range, but I do live in Minnesota where it will be plenty cold enough. My basement is usually around 60-65 degrees during the winter, so my question is this: am I better off fermenting the beer at 60-65 and making a semi “steam” Maibock, or would you get one of those fermenter jackets that heat the fermenter and stick the thing in the garage? I don’t have any experience with those, so I was wondering if they could handle the cold of Minnesota?
I’m kinda leaning toward the “steam” Maibock, so I was also wondering if anyone with more experience knows how that might change the flavor.