BugAC
Well-Known Member
I brewed a german pilsner with some backyard hops a few weeks back. Fermented at the proper temp, did a diacetyl rest, dropped it down to 38ish to lager for a week or 2. I then secondaried via closed transfer to another fermenter to get it off the yeast, and placed the fermenter in my shop fridge which stays around 43 or so during the summer. I was planning on letting it ride in this fridge until a week or 2 before kegging. Reason being, is the fermenting freezer is occupied with a stout, and i want to get another lager going after the stout is kegged.
My question is, assuming the beer is tasting great when i transferred (which it did), what are the affects of lagering for a few weeks in the low 40s, as opposed to high 30s? If brulosophy told me anything, nothing we do in homebrewing statistically matters, but i don't rely on those results too much, and my goal is to make the best beer i can possibly make, and also to submit into some competitions for some awards.
My question is, assuming the beer is tasting great when i transferred (which it did), what are the affects of lagering for a few weeks in the low 40s, as opposed to high 30s? If brulosophy told me anything, nothing we do in homebrewing statistically matters, but i don't rely on those results too much, and my goal is to make the best beer i can possibly make, and also to submit into some competitions for some awards.