I think this is the right section, I was between posting in here of brew science. I've always been an ale guy and have just started playing with lagers. I've got a rough concept of how it goes and my most recent should be done near mid-june. So my question is if it takes at least 6 weeks to make a lager, and at least 4 weeks of that is the lagering time, then how can the big breweries that make beer in 2-3 weeks call them lagers? At 3 weeks I might have been at lagering temps for a couple days, and the big breweries might have been there a week by then.