« on: December 01, 2013, 09:01:58 PM »
I brewed a Dortmunder Export yesterday and finally got it cooled down below 50F this morning in the fridge. I split the batch and pitched half with WY 2124 and half with WLP 840. We had to leave early this morning before I could get the keggerator emptied of kegs to re-configure for my lager ferment at 50F. So, I just left the carboys in the fridge figuring I would transfer them over when we got back home. Well I just got back home 12 hours after pitching and found both carboys bubbling away in the fridge at 40F. So, should I ramp them up to 50F or just leave them alone at 40F? It sure would be nice not to have to empty the keggerator out to use it as a fermentation chamber.