Lager Secondary - Still need to be cold?

[codeblue2k]

So I have been fermenting a Vienna Lager. Since I dont have a spare fridge to use I have been keeping everything cold with a cold water bath and ice blocks. Well the directions for my recipe call for 2 weeks in the primary and then 2 in the secondary. So my question is, do I need to still maintain the temp the cold water bath once the beer is in the secondary? Or could I just let it sit a room temp since the yeast should have settled by that point?

 

[JoeBronco]

Did you do a D-Rest? We have a thread going on about this same subject. Ill see if i can link to it.

 

[JoeBronco]

https://www.homebrewtalk.com/f163/diacetyl-after-lagering-236820/

 

[Revvy]

You need to lager in the cold, that would be in secondary. Two weeks doesn't seem all that long to me for a lagering phase. But yeah you lager in the cold.

 

[codeblue2k]

Did you do a D-Rest? We have a thread going on about this same subject. Ill see if i can link to it.

D-reset? Sorry im not sure what that is. Its still in the primary right now, but I was planning on moving it to the secondary on Monday.

 

[Revvy]

Diacetyl is roughly speaking an off flavor that is pretty common to lagers (although it does occur in ales)and also at times is not conisdered a bad thing. But in this case it is often a product of lager yeasts. If often manifests as a buttery taste and or slimy mouth feel.

The best way to clear it from lagers is to let the beer warm up to room temps for a few days, before rackign it to secondary and lagering it.

More info here.