Greetings. I'm getting ready to start making some lager/pilsner beers as the Rocky Mountain tempts start to drop. Been reading all sorts of tips on fermentation. Some info states to start fermentation in a normal manner (approx 68 degrees) and then crash the tempts after a few days. Some info states to start the fermentation in the 50's and then crash down to your desired tempt. Any input would be appreciated.
***Side note: Ozark, kegged your New Castle batch and it came out GREAT!!***
***Side note: Ozark, kegged your New Castle batch and it came out GREAT!!***