The temp is still between 48 and 50 degrees, and we still have *some* bubbles going on. I timed them at about 3 every 10 seconds. The question of the day is: do we turn down the temperature this weekend and start the lagering process?
Thoughts, comments from DJ and S are welcome, phone calls or emails work just fine
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Sorry I don't check this more often. I would wait until there are no bubbles before cranking down the temp, since it didn't even start bubbling until we raised the temp. My gut says we need to make sure that the fermenting process is completely finished before dropping the temperature for lagering.
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