I brewed a doppelbock with lager yeast but kept it at ale temperatures. It kept active for 5-6 weeks but seems to have finally slowed or stopped. If I now stick the whole carboy into the fridge at 48 deg F for an unspecified period of time (maybe 2-4 weeks?) will I see any benefit at all?
lagering after ale-ing
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You will have all the flavour profiles from the fermenting warmer, that will mellow but not go away.
Cold conditioning is good but you'll not get the lager like finish back.
So I would say it's not worth it unless you have the space and want to any way.
Cold conditioning is good but you'll not get the lager like finish back.
So I would say it's not worth it unless you have the space and want to any way.
solidghost
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I believe the majority of the taste profile do come from the initial fermentation. So, like what orfy said, you won't get the lager style flavours in your beer. However, I believe that you will get a clearer beer in the end if you do it.
