Lagering temperature - is this right

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aamcle

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I have been reading Charles Bamfords book 'Tap Into the Art and Scienceof Brewing' in the section on lagering he states that a few days at -1°C is the equivalent of several WEEKS at 5°C.

If it is works it would save a lot of fridge time and electricity, has anybody on the forum tried it, did it work for you?
Would long conditioning bottles still be required?

Many Thanks. Aamcle
 
For what it's worth: http://***********/lagering/item/9-10-keys-to-great-lager

"While a lager fermentation goes through pretty much the same phases as an ale fermentation, it does so considerably slower because of the temperatures involved. True success in lager brewing can only be achieved by waiting while each phase in the fermentation and conditioning process is allowed to run its course at its own pace. By abbreviating any part of lager production, you increase the possibility of creating uncharacteristic off-flavors that will stand out as flaws in the finished beer."
 
+1, rushing a lager isn't worth the potential issues. It may seem "fine" at one stage, only for ugliness to rear its head later.
 

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