I've just started fermenting my first lager with my recent new temperature control equipment, but am having some problems getting to the correct temperature. I have a chest freezer with a johnson ...
I've got a Pilsner in primary that I'm hoping to start lagering this weekend. I don't have a refrigerator that can accommodate the carboy, so I'm thinking about keeping it in a largish lidded foam ...
What techniques would you suggest for cooling a lager during the lagering phase? Further, how important is the stability of that temperature?