I posted this in the Extract section but thought I might get a better response by posting it here so sorry for the double post.
I picked up a Bock kit from our local store and brewed yesterday. All went well but I did miss my OG target. I measured it at 1.040 when the goal was 1.046. I pitched the Wyeast Bavarian Lager 2206 at 66 degrees at 6:00 pm Sunday as directed by the guy I bought the kit from. I was expecting a lot of activity Monday morning but nothing. Monday at 1:00, I finally got some fermentation activity and more so tonight.
My concern or question is, the guy I bout the kit from says I’m good with 66 degrees for 2-3 weeks, bottle/keg and drink. Everything I read online is to ferment like a lager at about 48 degrees. Am I ok at 66 degrees? Do I need to get it down to 48 degrees? Will the Bock still turn out good if I keep it at 66 degrees? I really don’t have a good way to get the temp down to 48 degrees but can try if I need to.