bkov

Recipes 

Dont lagers get there lager characterstics just from the yeast fermenting at its optimal temperature in the primary? So if all fermentation completes in the primary at the desired temperature, it will still taste like a lager even without the secondary "lagering"? Because the yeast isnt doing anything in the secondary/lagering, the lagering just helps clear the beer and drop the yeast.

so like doing ales, a secondary is recommended but not needed. so secondaring a lager alittle above freezing temperatures just helps the beer but not needed?

GilaMinumBeer

Recipes 

Lagering actually works like a typical ageing of an ale to mellow things out and meld the flavors.

In addition to clarifying the beer the suspended yeast do still do some cleanup work while lagering. If you read Noonan or Daniels you will find taht the typical near freezing crash lagering temps aren't actually ideal for teh lagering phase.

IIRC, they both cite temps between ~40 to ~55 depending on lager yeast strain for the lagering phase.

I think we homebrewers make some great beers to be extremely proud of but, I don;t think very many of us form a patient bunch and lagering at 32 clears a beer much more quickly than does 40.

rocketman768

Recipes 

I believe the word lager comes from the German verb for "to store." So, lagering is "storing." They didn't intend it to be used to describe a flavor.