Lagering question: reduction of temperature

[backdrifter]

Hi all,

My Brewer's Best Oktoberfest has finished fermenting in the primary (as measured by FG across three days). I have a spare fridge and am able to lager as intended, however, the instructions call for lowering the temperature by 1 to 3 degrees per day until it's down to 35 to 42 degrees. The final temp is no problem, but I really don't have a way to gradually reduce the temperature.

Will it be a problem if I just stick the secondary in the fridge in the correct range?

Thanks in advance!

 

[JimRausch]

Yeah, I've seen that recommendation many times, but have not seen a reason why. It may be just tradition. I suppose a sudden temp. drop may be like cold crashing, but is that a problem? I don't think so.
Based on three lagers last year(so I'm not an expert) after my D-rest, I moved them out to my 'cold garage' for lagering without stepping them down. Left them out there for at least 1 month. They cleared beautifully, carbonated well without adding additional yeast, and tasted wonderful. This year's lagers I plan to do the same.

 

[Pie_Man]

You should reduce the temperature slowly, but 1-3F per day is very slow and seems ultra conservative to me. I mean even in my temperature controlled fermentation fridge, the temp can swing by 1-2F per day.

I'm told yeast can stress during periods of rapid temperature change (up or down) and excrete undesirable flavor compounds. Lately, I have been cold crashing by at least 2-3C per day.

 

[BigFloyd]

Will it be a problem if I just stick the secondary in the fridge in the correct range?

No problem at all as far as I'm concerned. Once fermentation is completely done, I move my primaries from the fermenter chamber straight into cold crash/lagering at 35-36*F.

Now, if you subject actively fermenting yeast to rapid temp changes, there is indeed the potential for a problem. I don't, however, think much of the idea that a post-fermentation rapid cold crash could somehow cause a yeast stress issue. By that point, the yeast have already finished their job and have gone dormant.

 

[Cyclman]

Lagering is one of those times when you want to rack a beer into secondary, so there's not much yeast at the bottom of the fermenter.

The remaining suspended yeast, in my experience, didn't produce any off flavors from cold crashing them.

 

[backdrifter]

Thanks for the replies, they are appreciated!