So, I've run into a bit of a dilemma. I have beer lagering in my Kegerator at 34F and I want to chuck a new batch in the kegerator to ferment. Unsure of what to do with the temps.
Anyway, I just started all grain about 5 weeks ago. I made two batches - munich dunkel, and czech pilsner - using wyeast munich lager and wyeast czech pilsner yeast.
They sat in the kegerator @ 52F for 2 weeks, then out at 58F for 1 week to finish up. Then back into the kegerator @ 34F for the last 2 weeks. I'm thinking about giving them 2 more weeks to lager in the keg while carbing them.
Now, my problem is that I'm impatient... I'm in the middle of making a starter to try a new yeast - Wyeast Bavarian 2206. I'm planning on letting the starter do its thing in my fridge for 1 week and then pitching it next weekend into a couple new 5 gal batches of wort. But, there will be a problem with temps...as the lagering needs to stay low, but the yeasties need the warmer temps.
So, is 3 weeks long enough to lager? If I raise the temp up to 50-ish, will it hurt my lagering enough to notice? I could ferment the new batches in my basement, but it'll only go down to 60F...seems high for fermenting lagers. (but the wyeast website does say that Bavarian 2206 will do ok from 46F-58F)
Help? Thanks.
Anyway, I just started all grain about 5 weeks ago. I made two batches - munich dunkel, and czech pilsner - using wyeast munich lager and wyeast czech pilsner yeast.
They sat in the kegerator @ 52F for 2 weeks, then out at 58F for 1 week to finish up. Then back into the kegerator @ 34F for the last 2 weeks. I'm thinking about giving them 2 more weeks to lager in the keg while carbing them.
Now, my problem is that I'm impatient... I'm in the middle of making a starter to try a new yeast - Wyeast Bavarian 2206. I'm planning on letting the starter do its thing in my fridge for 1 week and then pitching it next weekend into a couple new 5 gal batches of wort. But, there will be a problem with temps...as the lagering needs to stay low, but the yeasties need the warmer temps.
So, is 3 weeks long enough to lager? If I raise the temp up to 50-ish, will it hurt my lagering enough to notice? I could ferment the new batches in my basement, but it'll only go down to 60F...seems high for fermenting lagers. (but the wyeast website does say that Bavarian 2206 will do ok from 46F-58F)
Help? Thanks.