I'm planning on brewing a Bavarial Dunkel in a few weeks and was thinking that rather than wasting the yeast when this is done in primary, I'd like to do a dopplebock and maybe pitch onto the yeast bed from the dunkel .
My question is, would there be any drawbacks to fermenting the dunkel in my temp controlled fridge for two weeks, transferring it to a 5 gal carboy while the freshly brewed dopplebock is racked onto the yeast cake in the original 6 gal carboy for fermentation. Let it ferment in the fridge with the dunkel , then after the dopplebock is done fermenting, transfer it to another 5 gallon carboy and then place them both in the freezer and slowly bring down to lagering temps for the recommended number of months? Usually I would begin dropping the temp as soon as a lager has been racked to secondary, I'm just wondering if there are any drawbacks to keeping it at fermentation temps (mid-50's F) for an extra two weeks? I'd probably allow them both to rise in temp for a d-rest right before dropping temp for lagering.
My question is, would there be any drawbacks to fermenting the dunkel in my temp controlled fridge for two weeks, transferring it to a 5 gal carboy while the freshly brewed dopplebock is racked onto the yeast cake in the original 6 gal carboy for fermentation. Let it ferment in the fridge with the dunkel , then after the dopplebock is done fermenting, transfer it to another 5 gallon carboy and then place them both in the freezer and slowly bring down to lagering temps for the recommended number of months? Usually I would begin dropping the temp as soon as a lager has been racked to secondary, I'm just wondering if there are any drawbacks to keeping it at fermentation temps (mid-50's F) for an extra two weeks? I'd probably allow them both to rise in temp for a d-rest right before dropping temp for lagering.