I have a question on how I should go about handling my fermentation temps with this yeast. I made the Marblehead Lager from NB and in the instructions it states that prime temperature range for the 2112 is 58*-68F. So during my primary fermentation I split the difference and set my controller to 63F for 3 weeks. Now that I transfered to a secondary I want to know what do I do as far as temperature control. Do I bump it down a little every day untill I reach the low end of the temperature spectrum? Do I leave it go at 63*F? Do I drop the temperature down below and cold crash it? I am not in a hurry for the finished product I just want to do it right.
Thanks in advance.