Help with my lager

[jphalabuk]

Hello all. This past weekend I brewed an Oktoberfest lager using WLP830. It is currently happily fermenting in my swamp cooler at a reasonably constant 53 degrees. My question: I am leaving for my honeymoon in one week, and I am certain it will not be done fermenting. I will not be able to watch it and add ice bottles to maintain my swamp cooler. Can I just put the entire fermenter in my fridge at 42 degrees for 6 days? I reckon it will slow down or stop my fermentation-maybe not? and if so, can I resume once I get back?

Thanks in advance.

 

[casualbrewer]

I would check gravity right before you leave. I bet it will be close to FG depending on how much yeast you pitched. If it is close I would add some extra ice bottles to keep it cool for another day or so after you leave then let it free rise for a D rest while you are gone. Upon returning I would stick it in fridge for cold crashing/lagering.

 

[LLBeanJ]

It should be real close to being done already. My lagers are usually at FG within about 5 days of pitching and then I allow it to float up to ambient for the D-rest for a few days regardless if needed or not. If it's not ready to keg and lager within 10-14 days after pitching, then something is wrong.

I'd check FG this weekend and if at FG or within a few points, go ahead and remove all temp control for a few days, then keg (if you keg, or transfer to secondary if you don't) and start lagering.

 

[TheMadKing]

First of all, congratulations on the wedding!

I would just leave it and not worry about it. For most of my lagers, I start ramping the temperature up to 68 after about 5-6 days and leave it there for a week or so to ensure the yeast is done. After about 50% of attenuation is complete, you can warm it up without an issue.

So go have fun and be ready to lager it when you get home!

 

[Weezy]

Since you'll have a week at 53, I'd bump the temp to 60 and let it sit like that until you get back. Give it a diacetyl rest for a couple days when you get back and call it good.

 

[davemattb]

Lots of way to go as described above. Crucial part of fermentation will be completed by the time you leave