I have a dumb question for which I can't find the answer.
Due to not having enough space to cold lager several cornies, I wonder if I could use my fermentation chamber, set to 46-48F to mature lagers in cornies while I ferment new ones.
What would be the effects of lagering 1.050-1.060 beers at 46F-48F? Longer lager times needed? Adverse taste effects in the beer?
Any advice would be appreciated.