Originally Posted by Newton
I'm going to take my first stab at lager beer. I have a crawl space under my stairs that stays a constant 50 degrees all winter and a fridge in my garage that ranges from 33 to 36.
My plan is to do the primary fermentation in the crawl space, rack to corny and then lager the beer till prime summer drinking time. The literature I've read really recommends stepping down the lager temp over several days to avoid "cold shocking" the yeast. I don't really have any means to do this as I don't have any temperature control over the fridge. Anybody have any tips on this? Does skipping the "stepping down" part of lagering really have any affect on the final product, or is this just another brewing old wives tale?
You can reduce the temperature faster- as the yeast really do most of the work before lagering. And keep in mind that putting it in the fridge means it will slowly go down to fridge temps.
I'd strongly consider doing a diacetyl rest before racking, especially if you're not experienced with lagers and deciding when to do one.