For those of you that have used Lallemand's NovaLager. What were your fermentation temps & times? How did the beer come out, and would you use the same times & temps again? I'm brewing my first lager, a dunkels bock, in a couple days, and am trying to figure out what temps and times at those temps I should ferment at. I saw David Heath's recent video where he used 68F for a week, then raised it to 73F for 2 days. I was thinking 55F at first, then raising the temp to (undecided) for an undecided amount of time. I don't have a particular reason for starting at 55F other than it's withing the yeast's stated temp range.
Thanks!
Chris