G'day All,
I'm a newbie starting my second brew and originally wanted to make a Bavarian Lager (Helles) while the fermenting room is still at 20 - 22 degrees (before summer heats up the rom too much). I have seen a previous thread from Sept 04 about ESB Bav lager and problems flavours at 23 degrees.
So my question, given I am stuck wth a 20 degree fermenting temp, can anyone suggest an alternate yeast that will work well at this temp and will still give a traditional Bavarian Lager taste.
Any comments, tips, hints much appreciated !
Crow
I'm a newbie starting my second brew and originally wanted to make a Bavarian Lager (Helles) while the fermenting room is still at 20 - 22 degrees (before summer heats up the rom too much). I have seen a previous thread from Sept 04 about ESB Bav lager and problems flavours at 23 degrees.
So my question, given I am stuck wth a 20 degree fermenting temp, can anyone suggest an alternate yeast that will work well at this temp and will still give a traditional Bavarian Lager taste.
Any comments, tips, hints much appreciated !
Crow