I am brewing a lager and will ferment at the appropriate temperatures for the first time ever using my newly acquired lagering fridge with a temperature controlling device.
I'm brewing a lager kit from Midwest supply. Here is the ingredient list:
6 lbs pilsner DME
2 oz. Munich
8 oz. Caramel 10°L
Saaz, Saaz, Saaz (3 ounces)
Wyeast 2001 Urquell Lager yeast
I'm boiling it right now.
For the fermentation, I'm going to start the temperature at 62°F for a day and then drop it down to 52°F for the bulk of the fermentation. After about 10 days, I will raise the temperature to 66°F for 2 days to drive off any diacetyl. After which, I will transfer to a secondary and lager it at 40°F for 6 weeks.
Wish me luck.