I've made an Ocktoberfest about 3 months ago, I actually sampled it for the first time tonight and its pretty good. OG = 1.050 and FG =1.008. As this is my first lagger, what really is the point of 'laggering'. Is it really any different than an ale, once fermentation is done, its done and temperature doesn't really matter and its just a matter of the flavors mellowing out?
Also, I will be moving in about a week and I need to take down my beer fridge. Once again, if this was an ale, I wouldn't worry at all about it going to room temp for a few days (or weeks or months as I normally do with the second keg as I do 10g batches), but with it being a lager, is it any different? Any issues with it going to room temp?