I am currently brewing a light german lager. I started my fermentation at 54 degrees it is releasing gases through the airlock. Would there be anything I need to consider when fermenting at such a low temperature. I will be raising the temperature to 55 degrees in the secondary fermentor and then to 57 in the bottle. My brew will sit in each section for 2+ weeks. Any help is appreciated.
48-55 is standard for lager yeasts. cooler temps mean you need to pitch a lot yeast. sounds like you did, though. i generally bottle carb my lagers at 65+ degrees though; i'm not sure about doing so in the 50s.