I just don’t have the equipment to ferment in the mid fifties. My spare fridge gets to 37 max(I can’t convert it as the Wife uses the freezer part for food storage), and my garage is hovering in the forties.
Is it possible to use a warmer fermenting yeast and get the same flavor? If so, which one? What about the diacetyl? Not formed at warmer temps?
Thanks!
Gonzo
Can you hit low 60’s? If so, you could try California lager or Kolsch. They won’t be the same, but still good lagers.
I situations like that I use WY1007 as cold as you can get. Its works great down to the lager range. Plan on cold conditoning just like you would do for a lager.
Rogue dead guy is a maibock style beer brewed with ale yeast
If Dead Guy is a maibock, I’m a penguin! It ain’t even close.
In doing some research on cold conditioning, I keep coming upon variations of “Slowly lower your temperature about 5ْF a day until you hit 35ْF.” I really have no way to do this, will I really harm it if I just put it in there and it only takes a few hours to reach 35F?
In doing some research on cold conditioning, I keep coming upon variations of “Slowly lower your temperature about 5ْF a day until you hit 35ْF.” I really have no way to do this, will I really harm it if I just put it in there and it only takes a few hours to reach 35F?[/quote]
Completely unnecessary to gradually reduce the temp. Just make sure the beer is at FG, then stick it in a cold place and forget about it for a couple months.
Cool, Thank you so much!
If Dead Guy is a maibock, I’m a penguin! It ain’t even close.[/quote]
Rogues web site is calling you a penguin http://rogue.com/beers/dead-guy-ale.php
If Dead Guy is a maibock, I’m a penguin! It ain’t even close.[/quote]
Rogues web site is calling you a penguin http://rogue.com/beers/dead-guy-ale.php[/quote]
Yeah, I know what they say. John and I have laughed about it many times.
