bf514921

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Trying to figure out the consequesnces of pitch at warmer temp and fermentation fridge dying.
First time lagering, made a starter, pitched at about 68 degrees, then the fermentation freezer DIED, only temporary option was into the beer fridge, turned all the way up(warmest setting allowed), this brought the temperature down to around 43 degrees, for 48 hours, i got my temp controller moved to the beer fridge tonight and am currently warming the batch to 50 degrees for fermenting, will i need to bring it up more for the yeast to be happy, or will 50 degrees be enough?

avidhomebrewer

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50 should be enough. When I make a lager, I keep the carboy outside of the fridge/freezer until fermentation starts (keep at room temp), then move into the fridge/freezer that is at the proper lager primary fermentation temp (give or take 45 ish).

bf514921

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i had though about that too, i know there are alot of ways people lager, i am just afraid to adjust temperature too much and make off flavors

bf514921

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so checked today, its been at around 50 for 24hours, started aroun 40ish, i have krausen, fermentation has started, feeling a little safer now.