Originally Posted by Cos
When dropping form 55 to 42 for lagering, is it ok to do that in one step?
Same situation for bottling, when I go from 42 to room temp is that ok?
Will the yeast be shocked and stop working?
You can drop the temp like that and be OK if there is active fermentation happening, otherwise do it over 24-36 hours.
Going back up should be fine.