BPD

Recipes 

I think I might have ruined/changed a good lager. After pitching the yeast at room temp I placed my carboy down in my basement in a far corner to cool it down for a day or so while the yeast became active then continue cooling down for the primary fermentation in a lagering box I built. work became a problem and my basement was not as cool as I thought and the lager fermented at 60 degrees for 4 days before I could get back to it. I am now cooling it down approx 2 degrees a day and it is at 54 now. I am using a wyeast pilsen lager and it is an american amber lager OG 1.042. I know this yeast can ferment higher and might not be a problem but what should I expect and how should I proceed to get the best result posssible?

conpewter

Recipes 

Well I'm sure it will be fine, but probably not exactly what you wanted. You were not low enough for a typical lager ferment, but not really high enough for a steam beer though I could be wrong on that account. At this point I'd just continue like you were planning and ferment it at 54 and after primary drop it down to lagering temps. It'll turn out fine.

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Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

michael.berta

Recipes 

I'd suggest doing a diacetyl rest at the end of primary fermentation. You should be fine though. Have a long lagering period would be helpful as well. Your beer will forgive your mistakes over time....

SpanishCastleAle

Recipes 

Kaiser did a wiki page on lagering that will probably be helpful.

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BPD

Recipes 

for the rest of the primary fermentation can get it down to about 50 then will do the diacetyl rest and lager the secondary as planed. thanks for the replies. the wiki was very informative, thanks. The longer lager period is no problem because at the same time I did an English Mild to hold me over and I do plan on doing the lager again in April/May. Again thanks