Lager transfer

[Crackin]

Is it a problem if I keg my 50 degree lager and throw it into the 35 degree fridge for lagering. Will that crash the yeast out? How does everyone do this? I can't really drop it down slowly because I have two other batches fermenting in the 50 degree chest freezer, and 1 other batch lagering the the 35 degree fridge. Therefore I really can't mess with the temperatures that much.

Can I raise the fridge temperature to 45 when I put my next lager keg into it, and then lower it back over a few days, or will this negatively affect the keg that is already been lagering in there at 35 for two weeks?

Doug

[Sent From My iPhone]

I could be wrong, but I don't think there's a problem with that at all. It's what I do.

[Crackin]

I am new to lagers. What can I expect to change in the flavor during the cold lagering process. That is, when I taste the beer, and then put it in the lager fridge for 6 weeks, and taste it again, what will I taste differently? What happens during cold lagering? I have not heard or read anything about this, except it is aging, or lagering.

Doug

[marnold]

I'm planning on doing something similar in a week or two... my plan is to put the fermenter into the lagering fridge (which in my case is my kegerator) for a couple of days to drop the yeast out before racking into a keg for a longer lagering period.

Seems like I'd rather drop the yeast out in the fermenter instead of in the keg. (mostly so I can use it sooner)

Doesn't matter a whole lot, though.

Can't help you on what to expect the changes to be during the lagering period... It sounds like we're at about the same point in our experience with brewing lagers!

[zombywoof]

Is it a problem if I keg my 50 degree lager and throw it into the 35 degree fridge for lagering. Will that crash the yeast out? Doug

I believe it would crash the yeast out, but if the beer is done fermenting, it shouldn't be an issue. The lagering phase is simply cold conditioning. In my opinion, and I've brewed a lot of successful lagers, the yeast isn't necessary for the lagering phase.

As far as raising the temp, then lowering it, I would not worry about it. My lagers typically ferment out in about 4 weeks @50 degrees, then I drop the temp to 35-40, but I start enjoying them right away:) I've over/under shot fermentation temps and it hasn't been a big deal for me.

There's a lot of voodoo mystique about lagering. Its mostly just patience. For instance, my last helles, I pitched a 4liter starter and didn't see activity for 2 days. Relax and enjoy.

[ColdBraue]

The lagering time will help some yeast and some flavor compounds drop out to make a clearer, cleaner beer. There will still be enough yeast in suspension to bottle though.

[Mylo]

Lager brewing has indeed some bit of mystery/voodoo - but I seriously doubt the claim that "yeast isn't necessary to lager". If you really believe that, then I would suggest filtering out the yeast on one corny and leaving it in the other.

I was told that you should ideally drop the temps very slowly from your fermentation to your lagering temps. No faster than 2 degrees/day. I haven't had the luxury to be able to do that yet - and I also haven't had the luxury of excellent lager results. My problem continues to be pitching rates and selecting the right strain. One of these days I'll get it right, hopefully.


Mylo