The Cold IPA HomeBrewers Recipe & Guide
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- Опубліковано 17 тра 2022
- The Cold IPA HomeBrewers Recipe & Guide
A full guide to understanding and brewing this style and my tried and tested recipe.
The recipe featured in this guide is below
COLD IPA -DAVID HEATH
Specialty IPA
Author: David Heath
Type: All Grain
Brewfather Link:- share.brewfather.app/YPmEjaXg...
ABV: 7%
IBU : 78 (Tinseth)
BU/GU : 1.2
Colour : 7 EBC
Original Gravity : 1.065
Final Gravity : 1.012
BrewZilla / RoboBrew 35L
Batch Size : 20 L / 5.28 US Gallons
Boil Time : 30 min
Brewhouse Efficiency: 75%
Mash Efficiency: 78.8%
Mash Profile
High fermentability plus mash out
65 °C/149 °F - 60 min - Temperature
75 °C/167 °F - 10 min - Mash Out
Fermentables
4.48 kg/9.88 lbs - Extra Pale Premium Pilsner 3 EBC (80%)
1.12 kg/2.47 lbs - Maize, Flaked 3.9 EBC (20%)
Hops ( Match the IBU to your hops AA%)
30 min - Warrior - 52 IBU
Flame Out Hop Stand
20 min @ 80°C/ 176°C
Centennial - 7 IBU
Chinook - 10 IBU
Citra - 10 IBU
Dry Hops
3 days - 50 g / 1.76 oz - Citra
3 days - 50 g / 1.76 oz - Centennial
3 days - 50 g / / 1.76 oz - Chinook
Yeast
1 pkg - Omega Lutra Kveik OYL-071
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae - Навчання та стиль
I hope you are feeling well. I have been researching this style for the past several weeks, so I was happy to see your video post. Thank you very much for this informative and (as always) excellent style coverage and recipe. I will be brewing soon. Cheers!🍻
All good thanks 🍻 It is certainly a style that I have found interesting and rewarding to work with. Unlike some it is very worthy of your time 🍻🍻🍻
This seems very nice for summer, definitely going to try it.
Sure is, enjoy 🍻🍻🍻
I brewed it and it’s so good. And the clarity is amazing.
Great to hear Marek 🍻🍻🍻
I've not heard of this style before, but it looks like a fun one to try. Thanks for sharing!
Sure is 🍻🍻🍻
Thanks for sharing your hard work
Cheers 🍻🍻🍻
Nice video. Thanks!
Thank you 🍻🍻🍻
I made an International "styled" lager with a similar grain bill. The maize gave it a silky and smooth taste. I took popcorn kernels and malted it myself. I really enjoyed it.
Sounds great to me Ruan 🍻🍻🍻
Very nice David!! ;)
Cheers Marc 🍻🍻🍻
18th! Good advice and recipe. I made mine with a little higher abv 9.2%, rice instead, similar hot side hops but then simcoe, Vic secret and comet dry hop. Was a shockingly drinkable dipa that felt like a piney grapefruit cloud. Currently experimenting with doing APA using lager yeasts and it’s creating excellent results too
Cheers and that sounds like a potent version for sure. Cheers 🍻🍻🍻
Thank you ever so much for sharing your knowledge and recipes. The only brew channel I am watching every episode of :)
One question; what would be the drwaback with Lutra/30deg + pressure fermentation with this?
Keep up the good work!
Thanks Markus. I avoided pressure as it is not part of the style. The idea is to push extra flavour from the yeast.
Thanks
🍻🍻🍻
Mate I've got my work cutout for me in the new year! Two more of your recipes to play with. As I said on other thread, your tropical pale ale is now ready to dry hop! (Over on Twisted Magpie Homebrewery ) if I don't message you ova the holiday, happy Xmas n new year pal. Bri
Many thanks, I am sure you will enjoy them. Check out my end of year video, if you have not already 🍻🍻🍻 Merry Christmas and a happy new year 🍻🍻🍻
So I just kegged this exact recipe and will confirm its delicious. Thank you David! I don't know if it was the Metallica but hit your numbers precisely and it tastes delicious. Fermented with 11g of dried Lutra direct pitched at 105F, kept it at 90F, done in 2 days. Thank you David! One of the best I've ever made.
Great to hear 🍻 I really love this one myself! It took a few tries to get right but it was sure worth the time. Nice and fast too 🍻🍻🍻
Metallica would have helped for sure 🤘
Absolutely! Appreciate the tried and true recipe. So simple and so quick, this one is a crowd pleaser. Looks like its going to be my go to summer brew.
🍻🤘🍻🤘🍻
Great 🍻🍻🍻
Awesome overview, I've only done it once so far, but I do like the Cold IPA. Next time I will have to follow your recipe, especially with the hop amounts and types. I tend to cheap out and only used Cascade on my batch. Thanks for another great vid!
But pls stay on that lager yeast! Kveik is just a trendy shortcut...
It is personal choice. As I mentioned in the video I preferred Lutra kveik over 34/70 for this one.
@@DavidHeathHomebrew no hard feelings. I just happen to be a lager yeast enthusiast and I love the development pf experimenting with lager yeast in higher temps. I used wlp802 in my cold ipa recipe and it came out great. Just love the fact how much homebrewing is about experimenting and trying new thing!
Hey no worries there. Everything is about personal taste with brewing 🍻🍻🍻
Cold IPAs are popping up at breweries everywhere here in the US, some are good but not all are winners. But this sounds pretty fantastic!🍻
Hey Trent :) Yes, I guess there will always be some that shine for the individual. This recipe took a while to get to my liking and some of my taste testers. It is a shame that the style has been misunderstood as I feel it is one of the better ones to come out.
Thanks for another great recipe David.I have been interested in this style, I will brew this " as it" adjusting for my Anvil 10.5 at 70 efficiency. I'd like to try it a second time with Verdant yeast, any thoughts?
Keep up the great videos !
Thank you Sean . Yes, Verdant would work nicely 🍻🍻🍻
Hi David. I have been silent for a while, brewing beer instead of asking stupid questions ;-). Time passed since march and we are at batch #23. Again I am grateful for all the knowledge, information and recipe you share with us. I have brewed this beer a month ago and it has been a huge hit. I had many clogging issues during my brew day and my first conclusion was at the time that I would not brew it again. But due to the so good reception among friends I will find ways to brew it again.
Again, Thank you!. Cheers!
Thrre are no such thing as stupid questions, just stupid answers. Great to hear that you enjoyed it. Maybe look at your grain crush to avoid clogging. 🍻🍻
@@DavidHeathHomebrew Thanks David. The rollers on my mill are a credit card apart from each other as you suggest but it is my plan to try that just a bit wider soon. When I don't use oats or wheat flakes I do not enconter clogging issues so I think the crush is ok. With oat an wheat flakes it is glogging somehow but not as much as with corn flakes. I have seen in a recent video of yours that you place those kind of grains on top of the grist so I will definiteley try that on my next brews with these types of grains. Thank you again. Cheers!
Bye the way, I was showing a friend yesterday, how I brew beer. It made me me realise how much I have learned in about only 6 months. Your contribution is a huge part of my learning. Of course you are not my only souce of informations but are always the one I thrust when I am in doubt. Thank you David
If you run into issues with recirculating throwing in a few handfuls of rice hulls should help clear that right up.
Careful with too much though 🍻🍻
@@DavidHeathHomebrew true true!
Great looking beer style. With the Saflager, is it standard lager pitching rates?
Thank you. Yes, normal pitch rates 🍻🍻🍻
Thank you David as always you done a great video.
I have a question about the dryhop though, did you add the whole addition for keghop and had it for weekend or even a months?
As you sad that it was an alternate of dryhop.
Thanks Robert, its as presented in the recipe.
@@DavidHeathHomebrew , think you misunderstood the question :). If keghoping do you add the whole addition in the keg instead of in the fermenter for a few days?
Its an optional extra dry hop for me but it can replace if you wish 🍻🍻🍻.
I use it as extra because it takes some weeks to build up.
well this is now on the list of brew days coming up
Great to hear, enjoy 🍻🍻🍻
Excellent video, I have been working my way through all of your videos and plan to brew a few more of your recipes. Please can you recommend the fermetation heater that you use? I was looking at a basic heat mat type, but the comments say it will not go over 26C which is not much use for kveik voss! Many thanks 🍻
Great to hear Joe. Ive got various fermenters with built in heating from expensive (Brewtools pro fermenter or GF conical) to cheap (Keglands Bucket buddy) and also heat wraps and heat belts that I use with Kegland Kegmenters and temp controllers.
To get to higher temps you will need a fair bit of power. I would suggest going the heat belt or wrap route with a temp controller.
@@DavidHeathHomebrew Thanks for the reply David. I will have a look for a decent heat wrap/belt then. I have an inkbird controller so just need a heat belt that can get to the required temperatures. Cheers
One tip is to get a double plug socket and two belts if you need to. I do this with the weaker belts. It works pretty fast too.
Always love your content, David! I’m a bit confused here, though. I was under the assumption that cold IPAs were either ale yeast fermented at colder temperatures or lager yeast at warmer temperatures. Maybe I’m reading the recipe wrong, but this is saying Lutra 86°F
Thanks Kenneth.There are various options here. But as explained in the video my favourite result was from Lutra, which despite the higher temps, gives a very clean and lager like result.
Hi David, thanks for sharing this recipe. I'm setting up to brew this shortly, but needed your opinion on a concern I have. With your dry hopping at 30 degrees C (with 5 points to go), do you find this to be at all detrimental to the flavour, in comparison to dry hopping at say 16 degrees?
Hi,
Great to hear.
Certainly the result is going to be different, in my taste buds opinion not detrimental.
Thanks for the vidéo David. What do you think about using mangrove jacks M54 California lager yeast, does it suit the style ?
Cheers. I am not so sure. Try it and see what you think if you like. 🍻🍻🍻
@@DavidHeathHomebrew I will try it soon and let you know how it worked !
Great, thank you! 🍻🍻🍻
Great job as always. just a question though. isn't it a little bit too dark for a 80%base malt 20% flaked corn beer that was boiled for 30 minutes?
Thank you. The colour looks right to me. Ut would look lighter if cleared though.
David, your thoughts on adding gelatin to the fermenter to further clarify? Before you add the dry hops?
If I use gelatin then I add it last always. Ive not tried before even once.
Funny this style is starting to get really popular in Northern Cali breweries at the moment. The IBU is incredibly high for this style, do you find it’s a bit heavy or does it work with the style ? 70IBU is old school but I dig this style, I want to try one next ! Thanks, as always ahead of the times.
I guess the style has change but this works really well.
This looks like a great summer brew David.
Can I use torrefied maize instead?
Sure is. I would suggest the flaked variety if possible
@@DavidHeathHomebrew Thanks David. Yes, all I can find at the moment is torrefied flaked. So the colour is a lot lighter. But assume should be fine.
Yes, no problem.
Hi David,
What other kviek yeast could I use? I can't get omega. Want to do a brew over Xmas with family home and be able to drink it before they go back to Oz ... Thanks
Voss will work at 20C, even better under pressure 🍻🍻🍻
Temp for dry hop is the same of temp ferment (30'c lutra yeast), right?
That is what I used with great results 🍻🍻
Hi David, this recipe looks great. Can’t wait to brew it. A couple of questions i have:
- If using 34/70 (I can’t get Lutra) would I need 2 x 11g packets for this high an OG?
- is 30 minute boil still ok with Weyermann Pilsner malt? There are some old wives tales around that that particular malt needs at least a 60 min boil
- do you think I can scale it back to 6% abv to make it slightly more sessionable (and reduce the hops to still be the same BU/GU), or do you think this would take too much away from the recipe? (Did you play with different ABVs during testing?)
Thanks so much!!!
Thanks Wes.
Yeast wise it would probably be ok but an extra pack will secure it. The 30 boil is fine. Just be careful of farm malt because it tends to be very crudely modified. Anything from a major maltster will be no issue. 6% will probably work ok, just not as well in my opinion for this one 🍻🍻🍻
Thanks so much David
@wesbrice1574 🍻🍻🍻
Hi David so I’ve brewed it exactly as per the recipe. I used two packs of 34/70 for a 23L batch. My OG came out at 1.063 (my efficiency was down a little bit) but it has bottomed out at 1.015 after 9 days. I fermented at 18 deg. I gave the fermenter a swirl and raised it to 19.5 three days ago and it only went down from 1.016 to 1.015 (where it has sat for 2 days).
I guess it’s finished fermenting. Any reason you can think of for it not fermenting out to 1.012 or lower? Does flaked Maize need longer than an hour in the mask for maximum fermentability?
Hey Wes, Keep in mind that these numbers are simply predictions made by software that is based on averages given by malsters. None of it is a precise science as such. 3 points difference is not a big leap, I am sure you will have a very pleasing beer there 🍻🍻🍻
Great to see this style covered since it always puzzled me. One query: you have the hop stand hop quantities in IBU but you extract at 80 deg C, so little bitterness is extracted, right? I can't get a handle on what size the whirlpool hopping actually is.
Hi Robin, Great.
All you need is brewing software and you can calculate this according to your own hops alpha acid %. I show how to do this within this guide:- ua-cam.com/video/Vv-bU757E7w/v-deo.html
Nice! I believe it should be ok using Lallemand Verdant IPA ou Voss kveik, maybe instead of flaked corn, wheat malt or oats?! Hmm seems delish already, what you think?
If you do any of that then it will not be a Cold IPA anymore though :)
@@DavidHeathHomebrew Gonna call it, Something IPA, BTW! Brewed your Vienna Lager recipe with w34/70, waiting for the last bits of fermentation! Maybe I'll do the Cold one with its mud...
Great, sounds good to me. I am sure you will enjoy both 🍻🍻🍻
I’m going to brew this beer tomorrow and I was able to find all the exact same ingredients because I want to be as close to the original recipe as possible.
I’m just starting to get a bit concerned about the BU:GU ratio. Seems on the high end side. I did some brews that had something that I would describe as a hop burn and I’m now starting to think there was just too much hop that it wasn’t so enjoyable anymore.
Should I just go for the original recipe or go lower on the hot side hops?
Thanks for a great video and recipe again anyway!!
Hi Ramiro, this style is all about beer that is smooth but with plenty of hops. The BU:GU is only part of the equation. Hop burn is an off flavour, if you brew this well and follow my instructions then it will not be a feature.
@@DavidHeathHomebrew thanks for your swift response, you convinced me and I will brew your exact recipe tomorrow. Already looking forward to the end result, thanks for all your great content!
Enjoy 🍻🍻🍻
Hi David,
So I've made this for a second time. This time I'm keg hopping. How's long would you leave in the hop tube?
Also I ran out of Chinook and substituted with Columbus in the dry hop, that should be ok🙏?
Hi Liam, as long as the keg is kept at normal beer serving temps then 3 months will be fine and probably more. Enjoy
@@DavidHeathHomebrew great thanks. Won't last that long anyway. 👍👍
🍻🍻🍻
Have you ever tried to replace half of your stand and dry hop with half the amount of cryo? I heard it makes beer even better. So if you dry hop 50g citra usually you would use 25 citra and 12.5 cryo. It helps against the creep too…
Cryo are certainly powerful but if its the same Potency match then the difference isnt much in my experience. Worth trying if you have not though.
@@DavidHeathHomebrew Oddly, I find that I can tell if a beer used Cryo in a way I can't quite put my finger on. Tastes different to me somehow.
Hi David,
I just brewed this but had to do it with Voss at 20c. I now have lutra so going again. It's a fantastic beer that my friends were amazed with and the keg is best empty. This time however I only have flaked torrified maize. I'd that the same thing as flaked maize??
Thanks again 🍻🍻
Great to hear Liam. They are different for sure. I would suggest regular flaked personally.
@@DavidHeathHomebrew A1 thanks
🍻🍻🍻
@@DavidHeathHomebrew ok I can't get forward maize anywhere. What difference will torrified make to the flavour? Thanks
Flaked maize is flavourless but torrified isnt.
Maize is the same as corn. You can often find corn flakes in health food stores that are the same as supplied for brewing in a natural state. The breakfast version has all sorts added that will not work as well.
I recently watched one of your old videos. In it you say that listening to Metallica and Pantera helps the beer. Is this still common brewing practice for you, Mr. Heath?
Haha yes, though since then its done via headphones rather than speaks due to the brewing location change.
🤘🏾🤘🏾☠️
🎸🍻💪😎
Nothing else matters!
🤘🤘🤘
I recently brewed this recipe and it is currently cold crashing. Only difference was I used rice instead of corn, anyways... I fermented at 63 F (17 C) with 34/70 . Everything tasted really great until I was a few points from terminal I decided to raise the temp to 65 F (18c) for a diacetyl rest to drive off any off flavors right before dry hop. After that every sample has tasted of strong alcohol, almost rubbing alcohol. I'm going to keg in a 24 ish hours and see what becomes of it. So, I'm not sure if it was the d-rest that caused this , pushing 34/70 that high , I'm kinda at a loss. I've brewed hundreds of batches and had tons of off flavors, but this one is new to me. Any insight on this? Any clue if this type of thing mellows out? Lots of people are brewing with this yeast at ale temps , so not sure how this bit me. cheers!
Hey Johnny, I think this will likely be temporary.
David Heath homebrew you are dryhoping in the cold keg and leave it for weeks ?
Yes. Its a well used technique, especially in the US. Due to the temperature there will be no off flavours from the dry hops
Great comment I thought I’d find if I scrolled long enough! David, just discovered your videos as a new brewer- very informative thank you! Along the lines of this commenter- I have just legged a Zombie Dust clone that is very nice, however I think I’d like more “hoppiness”! Can I cold hop now that it is under 12psi co2 (19l Corney)? Obviously I have all Citra (up until kegging)- what would you recommend to get a bit more hop without danger?👍
Great to hear Mick. Sure you can, just be sure to be clean and sanitary with the hop container and all will be good 🍻🍻🍻
This is similar to the recipe I am following. So you are saying that when I add the hops, I only need to boil the hops for a 30 minute boil and not the full 60 minutes? Normally I only add the bittering hops in one addition and do not add late hops or dry hops. Obviously it is not bad technique, but the beer is still economical and not too rich.
Yes that is correct. The 90 & 60 minute boil time is on its way out. Check this video out for the details:- ua-cam.com/video/cT1jMkifqK8/v-deo.html
Hello everybody
Can someone tell me what I shoot do after the 7 days of headyeast? Howlong the afteryeasting for days and what tempature is the best for this. Thx
Hi, let the yeast do its thing and consider it finished when you have a stable gravity for 3 days. You will need a hydrometer for this but they are cheap and essential. After that another week or two before transfer into bottles or keg is fine. Do this at fermentation temperature then later you can consider a cold crash for 2-3 days. I hope this helps 🍻🍻🍻
@@DavidHeathHomebrew hello david great movies for a brewingstarter as me😊. Perfect. I have start the cold ipa Wednesday from brewfather receipt. 12 ltr for me only small batches. After cooking the gravity was 1.046 (i have a hydrometer) and today its 1.012 .fermentation on 30 degrees in climate closet. Waterseal of siphon (how you say this in English is very calm. First day it was very active. Must I've been make me worry about this ? tomorrow a starting the dryhopping. What do you think about this ? Headfermatation in your receipt says 7 days at 30 degrees
Can you help me? Thx David👍
Regards Erik from the netherlands
@secretariaatltvlaatjeskaai960 Hi Erik, Great to hear 🍻🍻🍻. Some fermentations are faster, especially if your temperature is higher. That is normal 🍻🍻🍻
Do you prefer this style over Brut IPA?
Personally, yes and also over IPL too.
@@DavidHeathHomebrew thank you for the fast reply.
Cheers 🍻🍻🍻
I love seen new styles of beer, but now pretty much any new style that contains hops is called an IPA. In the meanwhile IPA has also become a synonym for a beer that is brewed by someone who doesn't know what they're doing. Countless of times you see in the forums that when a beer is off, the comments just say to add more hops. I repeatedly do the mistake of buying some of those "craft" IPAs, but always remain disappointed to find that they really are nothing special. Said that, since I've started brewing, most bottled commercial beers are disappointing, excluding those German beers, which have something magic about them, almost like if they were meant to be bottled right from the beginning.
True. I do not bother with much of the new as it is just marketing but this style is one I really enjoy personally, when done right.
4th!!
Haha well done! Did you enjoy the video?
Top quality as always!
Cheers 🍻🍻🍻
I still dont get how you can brew an ale with a lager yeast. Its just wrongly named
True but then you also have Irish red ale which is not even Irish but American. Its marketing 🍻🍻🍻
@@DavidHeathHomebrew yeah of course but thats probably modeled after an irish beer. With Ale or Lager the yeast dictates what you call the beer, not marketing. But then again, I am german and here you could get in trouble for that. So maybe i am a bit more sensitive to those kinds of things
Not really, its purely marketing. Some countries have more of a poetic license than others. Like “made in Italy” for example , not as legally literal as it leads people to believe. Italian kegs can be totally made in china but if the base and top is added in Italy then they can say “made in Italy”. Crazy but true!
@@DavidHeathHomebrew yeah i know that, same goes for made in germany, assembly is enough to call it that. I just dont think it makes sense to call a beer ale when its a lager. Its not like one is better than the other they are just different, its just falsified imo
Yes, I see that point totally.
SECOND
Haha well done CH ! Did you enjoy the video?
Crikey!
Ok? 🍻
@@DavidHeathHomebrew Bring one the surstomming.
Ive still got a can of that 🍻🍻🍻
first!
Haha well done! Did you enjoy the video?
@@DavidHeathHomebrew I did! There's a lot of different thoughts and some confusion on the style, but I'll definitely be putting my Lutra slurry to good use soon on it!
Great to hear Mitch 🍻🍻🍻
When everything is called an IPA, the term becomes almost meaningless. Yes, I know that you are by no means the first or only responsible party, David, and there is always some argument that some characteristic of each “IPA” is connected to some other “IPA”, but this has all come to resemble the party game “telephone” - after passing through this many generations of looser and looser definitions of “IPA”, the historical meaning and connection to the original is lost - and it certainly would be a challenge to find a real, historically accurate IPA at this point if you didn’t brew your own. No, my lonely lament isn’t going to change any beer marketer’s mind, but I do wonder why even craft brewers seem to have lost the will to name brews inventively or accurately, and instead mislabel almost everything as an IPA. It certainly doesn’t provide a drinker with much useful guidance when such wildly different styles are all called IPAs.
I totally agree Mark. It is of course about marketing and IPA is term used to entice those that like hoppy beers. This one is no exception but it is still an IPA.
While I feel your pain, I actually also feel that the style “Cold IPA” does have enough style-specific elements that make it a legit sub-style… at least IMHO
@@DavidHeathHomebrew Yes, “IPA” has come to mean little more than “hoppy beer”; but not even all hoppy beer, since all of these “IPAs” are intended to be consumed young and fresh (or, to use antiquated terminology, “mild” or “running”.) That’s at least ironic since IPAs were historically not just hoppy, but aged for about a year so that bitterness and other fresh hop characteristics were less forward. In other words, none of the current “IPAs” is actually style accurate in an historical sense. I just wish we hadn’t gone down this nonsensical, inaccurate naming path, that there was a better and catchier name for “IPA” than “young hoppy beer”, and that there was more exploration and availability of aged or matured hoppy beers, including historical IPAs and “stale” pale ale.
Anyway, rants and laments aside, this looks like another interesting recipe, David - so, thanks.
I think so too in this case.
Cheers Mark 🍻🍻🍻
Always love your content, David! I’m a bit confused here, though. I was under the assumption that cold IPAs were either ale yeast fermented at colder temperatures or lager yeast at warmer temperatures. Maybe I’m reading the recipe wrong, but this is saying Lutra 86°F
Lutra is a kveik yeast not a lager yeast as mentioned in the video along with other yeast options. If you use Lutra then you need not use it at lager yeast temps but you will obtain a clean lager like result.
@@DavidHeathHomebrew Hey David! Thanks for the reply. Yes, I am familiar with Kveiks as I brew with them often. My confusion was being that this recipe was built using that at a warm temperature, what was making it a cold IPA exactly? I’m assuming this was more in regards to the grain bill, no?
Every aspect makes it a Cold IPA. The yeast is not a “typical” choice but the end result is.
You can use this exact recipe with a lager yeast, if you like. I just like to roll out the options. This was not written with just Lutra in mind. I tested in with a few different yeast types before concluding that Lutra was a great way to go.
@@DavidHeathHomebrew Would you recommend fermenting the lager yeast version at the warmer temperature under pressure?
@@DavidHeathHomebrew Would you recommend fermenting the lager yeast version at the warmer temperature under pressure?