Subject: Lager Secrets
Date: 1990-05-02 19:20:07 GMT
I just put together a No Name Lager, no name because we haven't tasted
The question is:
How should I control the temperature drops for the *best* results?
I have a fridge dedicated to the task. The brew has been in the kitchen for
three days and the head has begun to decend. I will rack to the secondary
tonight and start the refer temp at 50 degrees F.
Life is a Virgin. If it were a Bitch it would be easy.
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