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Old 09-29-2006, 12:52 AM   #1
burn
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Default Lagering at higher temps due to dead fridge?

My first lager is turning into quite a headache. I followed the recipe in Homebrewer's Guide for the Budmillercoors style light lager, and brewed 10 gallons. I used wyeast 2000 Budvar for 5 gallons, and american lager 2035 for the other 5. I pitched the yeast at about 68 degrees and moved it straight to the fridge which was about 55 degrees. after a bout 2 days the fridges compressor went out and now I have it on the basement floor, with active high krausen. Is this beer going to be ok?
EDIT: the stick on therm reads about 70 to 72. (is it the number thats green on these or what?)

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Old 09-29-2006, 12:54 AM   #2
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What's the temp?
as long as it's under 70F it should be fine, but it won't be a "lager"

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Old 09-29-2006, 02:33 AM   #3
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You'll probably have a lot of sulphur, but that goes away. Try the wet towel & fan trick. The lower you can get the temp. the better.

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Old 09-30-2006, 12:23 AM   #4
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Sounds like you're making a "Steam" style beer. Not a bad thing, just not a lager. Better luck next time.

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Old 10-03-2006, 03:59 AM   #5
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Well, I got my compressor in my fridge back online, about 9 days into fermentaion (still krausening, yeast hasnt settled out. Do I throw it back in the fridge and start lowering temps? What should I do from here? I have been using the towel method and keeping the temp at roughly 66- 68 degrees. Someone had mentioned to me that I might want to do a Diacetyl rest, but from what I could tell I am roughly doing one now. Someone please explain a diacetyl rest a little better if you wouldn't mind.

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