Originally Posted by osagedr
No worries. It would be great of shorter lagering periods at warmer temperatures yielded the same beer. I'm trying to convince myself it could be true. I visited Weihenstephan (oldest brewery in the world) in Sept 2010 and they only lager for 3-4 weeks. Some people think their lagers are okay
As an aside some of their ales are fermented out within three days then stored cold for 5-6 days before bottling.
No, it's not the same beer. But the differences are small, really.
I still aver that a longer, colder lagering period gives a "crisper" finish with a cleaner taste. But it's not like the beer lagered at 40 degrees will be loaded with polyphenols or be cloudy. It just may not be a "crisp" as the beer longer longer at near freezing. The colloidal stabilization will occur at 40 degrees, just as at 34 degrees.
For more scientific info on WHY this is, and how, I'd suggest delving into Kai Troester's excellent information: Fermenting Lagers - German brewing and more
about 1/2 way down the page under "maturation". He's two million times smarter than I could ever hope to be, and has done many scientific papers and research on German techniques including lagering.