Lager Hiatus

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Mogget

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Have a bastardized pilsner that has been lagering for about a month now. I'm all ready to brew some more lager in a couple days. Would it hurt the beer that is lagering to bring it up to 50 or so for a few weeks while this new batch ferments? And then take them both back down to lagering temps?

Another question, I never racked the beer that has been lagering. Is that cake still viable?
 
I think you'd be fine. I've bottled lagers then let them come to room temp for conditioning with no ill effects. Same thing kind of
 
Mogget said:
Have a bastardized pilsner that has been lagering for about a month now. I'm all ready to brew some more lager in a couple days. Would it hurt the beer that is lagering to bring it up to 50 or so for a few weeks while this new batch ferments? And then take them both back down to lagering temps?

Another question, I never racked the beer that has been lagering. Is that cake still viable?
Click to expand...

I have done this before with no ill effects.

If you are lagering in the primary I would harvest some of the yeast, wash it and use it in a starter before pitching into another batch.
 

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