Evan Kingsbury
Active Member
- Joined
- May 27, 2018
- Messages
- 25
- Reaction score
- 7
Hi all-
I am currently trying my hand at an American Lager. I completed my primary fermentation (~48F). Then did a diacetyl a rest (~67F). After tasting the beer, I decided it was ready to lager. I racked the beer off the yeast cake into a sanitized carboy.
Now here's my question... Do I still need to slowly lower the temp from 67F to my desired lagering temperature? My understanding is that you lower the temperature slowly over the course of a week to avoid shocking the yeast. I'm wondering if this necessary since I racked the beer off of the yeast?
Thanks!
I am currently trying my hand at an American Lager. I completed my primary fermentation (~48F). Then did a diacetyl a rest (~67F). After tasting the beer, I decided it was ready to lager. I racked the beer off the yeast cake into a sanitized carboy.
Now here's my question... Do I still need to slowly lower the temp from 67F to my desired lagering temperature? My understanding is that you lower the temperature slowly over the course of a week to avoid shocking the yeast. I'm wondering if this necessary since I racked the beer off of the yeast?
Thanks!