Hi guys,
I was hoping for some thoughts and advice on whether it's worth making lagers if I haven't got the ability to lager at cold temperatures. I can ferment in winter at approx 10 degrees but I don't have fridge space available to lager at 2-4 degrees after fermentation. My understanding is that it is the lagering at this low temperature that gives the beer it's crispness? Given all that is it worth the time and effort to make a quasi lager or should I stick to ales?
Marty