I've been looking through the latest issue of BYO where it gives a lot of Sam Adams clone beers. I noticed that it suggests that the lagers ferment at 57. That seems a little warm to me. But, for those who have read it, in the unrelated article that interviewed a number of IPL brewers about their process for that style, several of them said they ferment in the mid 50's. Finally, although not lagering temps, I noticed that Stone's book recommends 72 for most of their ales that use the Fuller's yeast.
These all seem a little warm to me, or, at least, warmer than home brewing convention. Thoughts? It would be nice to think I could produce a good clean lager at 55-57, my downstairs brewery is getting the point where the ambient temp is at 60 by itself so asking for a handful of degrees shouldn't be that hard.
thanks
WR
These all seem a little warm to me, or, at least, warmer than home brewing convention. Thoughts? It would be nice to think I could produce a good clean lager at 55-57, my downstairs brewery is getting the point where the ambient temp is at 60 by itself so asking for a handful of degrees shouldn't be that hard.
thanks
WR