Interrupting a lager temperature

Brewer's Friend 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
M

mtbaesl

Well-Known Member
Joined
Jan 12, 2008
Messages
62
Reaction score
0
Location
Syracuse, NY
So I have fridge which is temperature controlled, with a munich dunkel lagering away at 35F. The issue is that I want to brew an ale with a controlled temp at 62F. So should I just wait until the lagering is done, or can I raise the temp in the fridge for 10 days for the ale and then resume lagering? Will that have any adverse effects of the lager?

I know I could try to just bring my room temp down with a few tricks to ferment the ale, but I was wondering if there are any other tricks you guys use to be making lagers and ales while using strict fermentation temp control with one fridge.

Cheers,
Mark
 
How long has it been lagering?

If it's been going for several weeks already, then there's likely no more fermentation occurring, so all lagering is accomplishing at this point is clarifying the beer. Thus, allowing it to warm up won't harm it. The only concern I'd have would be if you have to move it out of your fridge to make room for the ale, then move it back in 10 days later. Those two movements could stir up sediment you've patiently been allowing to drop out and set you back several weeks.
 
mtbaesl said:
So I have fridge which is temperature controlled, with a munich dunkel lagering away at 35F. The issue is that I want to brew an ale with a controlled temp at 62F. So should I just wait until the lagering is done, or can I raise the temp in the fridge for 10 days for the ale and then resume lagering? Will that have any adverse effects of the lager?

I know I could try to just bring my room temp down with a few tricks to ferment the ale, but I was wondering if there are any other tricks you guys use to be making lagers and ales while using strict fermentation temp control with one fridge.

Cheers,
Mark
Click to expand...

That was my problem before I bought a second chest freezer for only lagering..I like to lager my beers for at least 4 -6 weeks, so it was tough to ferment another beer. Before I got second CF, I used a cooler with ice bottles in it for brew temps in and around the 60's. Now with 2 freezers, I use one for lagering and the other for conditioning..
 
mtbaesl said:
So I have fridge which is temperature controlled, with a munich dunkel lagering away at 35F. The issue is that I want to brew an ale with a controlled temp at 62F. So should I just wait until the lagering is done, or can I raise the temp in the fridge for 10 days for the ale and then resume lagering? Will that have any adverse effects of the lager?

I know I could try to just bring my room temp down with a few tricks to ferment the ale, but I was wondering if there are any other tricks you guys use to be making lagers and ales while using strict fermentation temp control with one fridge.

Cheers,
Mark
Click to expand...

I use a second STC-1000 that controls the ale temp via FermWrap that way my chamber is always at 40F....it also holds all my serving kegs and my stored beer/wine so I like to leave it alone.
 
zacster said:
Hmmm, Syracuse NY in the winter? Where may you find a cold place to lager?
Click to expand...

Seriously, I'm a bit south in NJ and it's freezing. I wish I had something to lager outside for free.
 

Similar threads

S
Lager fermentation temp interrupted by vacation
Replies
7
Views
337
AlexKay
A
U
Lager Yeast Pitching Temperature
Replies
11
Views
654
bailey mountain brewer
bailey mountain brewer
P
Lager fermenting temp
Replies
20
Views
932
SFC Rudy
SFC Rudy
Zippy123
Yeast starter for pressure lager (~68 F ferm)
Replies
10
Views
656
rallenhall
rallenhall
JohnSand
Oslo at Room Temperature?
Replies
2
Views
317
JohnSand
JohnSand

Latest posts

Back
Top