I want to do a Baltic Porter! I want to ferment it at the same time I ferment an Oktoberfest, any chance that could work out? Fermenting both at around 52F? Is that too low for a Baltic Porter? I typically see Baltic Porter recipes with ferment temps around 60F - 62F.
I only have one fridge with external temp control so I would either have to do them together or consecutively.
Oh and what yeast is best for a Baltic Porter fermented at a lower than typical Baltic Porter temperature?
Is this a bad idea folks?