My third lager is fermenting right now, and I am still rather unclear on when to begin lagering. Good old How to Brew says to drop to lager temp when there are still a few gravity points left, presumably so the lager yeast, which reputably still metabolize at low temps, have something to eat while they continue to refine the beer.
But it seems like all the forums I read say that once the temp is dropped, even lager yeast will still go dormant/inactive so its necessary to reach final gravity before lagering. But if this is the case, what is the point of lagering? Is it not so the magical lager yeast can continue to metabolize off flavors at low temps without producing the esters associated with higher temps?
Maybe somebody can clearly explicate what exactly happens during lagering? Everything I read always seems to be rather suggestive and subjective.
But it seems like all the forums I read say that once the temp is dropped, even lager yeast will still go dormant/inactive so its necessary to reach final gravity before lagering. But if this is the case, what is the point of lagering? Is it not so the magical lager yeast can continue to metabolize off flavors at low temps without producing the esters associated with higher temps?
Maybe somebody can clearly explicate what exactly happens during lagering? Everything I read always seems to be rather suggestive and subjective.