crbrown25
Well-Known Member
I'm currently fermenting my first lager at 52 deg for a few weeks (using wyeast 2278 czech pils). Great sulfur smell, by the way. Then I'll do a d-rest for a few days at room temp. I've read/heard that the temp should be dropped from d-rest to lager temp gradually. I guess my question is...what are the benefits of dropping the temp gradually, rather than just setting the fridge at lagering temp and letting it go?