Posted: Friday Jul 20, 2007 9:47 am
Yeah thats my next move, a friend of mine can get onto large Red Bull fridges at a steal and I'm pretty sure they'll fit 2x kegs 
Hi, back for more questions re racking my Larger. I've been doing a hell of a lot of reading and have seen a lot of conflicting advise so I just want to get a basic idea and make sure I'm not doing anything wrong and I'll play form there.
1.5kg Blackrock Amrbe malt extract
1.5kg Blackrock Light malt extract
200g Munich Malt - mini mash
25g Hallertau @ 5 mins left
15g Saaz @ 1 min left and sit for 10mins
Dry Enzyme
Saflarger S-23
My brew is in the fridge bubbling away @ 12c. My understanding is
Primary ferment for 2 weeks (time suggestions?) days @ 12c
Bring to room temp for 1-3 days (time suggestions?) days for diacetyl rest
Larger @ round 2c for as long as I can wait (maybe 3 months)
Just want to make sure my time frames and temps are ok? I'll taste it every so often during lagering and perhaps dry hop if I feel it requires.