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Old 03-05-2011, 03:36 PM   #1
declanhalpin
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Default noob lager/carb temp question

Hi all,

I'm wondering if the 70F rule is carved in stone if you use a lager yeast. If the yeast can thrive at ~50F, why does it now need to be brought up to 70? I only ask because we keep our house pretty cold (typically 62) and 70 just ain't gonna happen.

I guess I could bring 200 bottles of beer to work.... (?!)


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Old 03-05-2011, 03:44 PM   #2
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Quote:
Originally Posted by declanhalpin View Post
Hi all,

I'm wondering if the 70F rule is carved in stone if you use a lager yeast. If the yeast can thrive at ~50F, why does it now need to be brought up to 70? I only ask because we keep our house pretty cold (typically 62) and 70 just ain't gonna happen.

I guess I could bring 200 bottles of beer to work.... (?!)
You don't HAVE to ever keep a beer at 70 degrees. It just carbs up faster. You can keep it wherever you want, it'll just take a bit longer. 62 degrees is fine if you're patient.
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Old 03-05-2011, 03:50 PM   #3
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Great, thanks, Yooper. Maybe I'll bring some to work anyway for comparison.
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