I tried to find this Question but I couldn't find it,I thought I ask this before but I wanna have two freezers set up,one for Fermenting my Beer & One for Carbonizing my beer.Tell me what settings on my Thermostats to set for each please.I had this one for fermenting set at 63 but changed it to 65.
If you haven't used whatever yeast you're using before I'd suggest you go middle-ground on what the manufacturer suggests and then adjust from there on your next recipe - there's really no other way to do it, it's all based on your personal taste. As for carbonating the beer it's at it's densest at 40˚F so that would be a good lagering temperature as well as a good carbonating temperature. I'm not sure how you intend to do that, but I've always just carbed by dropping the temperature and then adding CO2 top pressure until it's absorbed - of course you need it in a keg for that. You should easily be able to find a chart online. And if you want, it doesn't hurt to take it down to 36˚F to 38˚F either. If you're talking about adding priming sugar to a lager fermented beer that's not in a pressurized vessel you'll have to take it up higher or wait a good long time. Good luck!
Each yeast strain has an ideal range that should be printed on the package, so go with that info. However, most ale yeast can be fermented at 64-66, and lagers are around 50 degrees. When carbonating in the bottle, I always keep the beer (ale or lager) around 70 degrees for a day after bottling and then move it to my basement, usually at 65 for an ale. If you are brewing a lager you can put the bottles in a cold place at 34-35 degrees for its lagering period in the bottle.
