Originally Posted by Mogget
Have a bastardized pilsner that has been lagering for about a month now. I'm all ready to brew some more lager in a couple days. Would it hurt the beer that is lagering to bring it up to 50 or so for a few weeks while this new batch ferments? And then take them both back down to lagering temps?
Another question, I never racked the beer that has been lagering. Is that cake still viable?
I have done this before with no ill effects.
If you are lagering in the primary I would harvest some of the yeast, wash it and use it in a starter before pitching into another batch.