A lager yeast works at 48-54 degrees or so. If you're fermenting a beer in that range, a lager yeast would be the way to go. If you're fermenting in the 59-70 degree temperature range, an ale yeast would be the way to go.
Let's say I have both options available - 1st floor steady at ~65-66 degrees and an unheated cellar at ~50 degrees. Is there any reason to go the lager yeast route (fermenting in the cellar) over the ale yeast route?
Well, what's your plan for the beer? do you want a clean, crisp lager quality? Or do you want some esters, maybe some flavor from the yeast?
If you want a lager and to use a lager yeast, you go with the cooler ferment temps. For an ale, you'll ferment with an ale yeast (top cropping) and go with ale temperatures.
So, you can still get that clean, crisp lager profile without lagering? I guess this is the real question I'm trying to figure out - can I make a lager (or a lager-like beer) without lagering? How different will it be compared to a fully lagered brew?
It wouldn't have the defining crispness that a true lager has, but it wouldn't have esters or fruity flavors, and be closer to the flavor you associate with lagers. It might not be as smooth if you don't cold condition it, but it would be a lager. It might not be as clear as a beer that spent 6 weeks at near freezing temperatures either.
Sounds like the end result would be a mediocre lager and not really worth it. Not as crisp, not as smooth, not as clear...might as well keep making ales (not that I have any problem with that).
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