Finishing Fermentation Temp for my Lager

[bcmeyer]

I've definitely got the "impatient homebrewer's curse." I'm sitting here drinking an undercarbed maibock from my kegerator, and I tried a IPA from a bottle that wasn't quite finished carbing. Anyways on to my question.

I have a pilsner that's fermenting. I brewed 04/27, so 9 days ago. I keep it fermenting in my kegerator, because I don't have a temp controlled freezer yet. The highest I can keep my kegerator is 46°F. Anyways I used Pilsner Lager yeast 2007. It's temperature range is 48-56°F, so I'm a little below the temp range which had me worried. Fermentation started nicely. I knew during the beginning of fermentation the yeast would keep the temperature up higher, which they did keep it around 50°F. But recently I started to worry about the yeast slowing down and the temperature lowering. So today I checked the gravity to see where it was. The OG was 1.052. When I checked it today it was at 1.020. The estimated FG is 1.010-1.014.

So my question to you all is, should I pull the carboy out and finish the fermentation at room temperature, or leave it in the kegerator at 46°F. I'm just afraid when the yeast slow down, the colder temps of the kegerator will stall the yeast and not allow them to finish. Again, I'm probably being impatient and worrying to much. Thanks for any help you give.

 

[BigFloyd]

Without solid, precise temp control it's hard to do lagers right. You'll want to bring it up to (and hold it) around 60-62*F for a D-rest for a few days. I'd be afraid to bring it up as high as typical room temp.

 

[bcmeyer]

Without solid, precise temp control it's hard to do lagers right. You'll want to bring it up to (and hold it) around 60-62*F for a D-rest for a few days. I'd be afraid to bring it up as high as typical room temp.

Ya, I don't have the space to get a temp controlled freezer yet. I may keep it at 46 and wait a bit longer. And then bring it out and find a low temperature area to put it.

 

[kombat]

YES. I would definitely take it out right now and leave it at room temperature for 4-5 days to finish up (d-rest). Then put it back in your kegerator, dialed back to normal fridge temperatures (32-34° F) to lager for at least 6 weeks.

 

[bcmeyer]

YES. I would definitely take it out right now and leave it at room temperature for 4-5 days to finish up (d-rest). Then put it back in your kegerator, dialed back to normal fridge temperatures (32-34° F) to lager for at least 6 weeks.

Awesome! Thank you! I also have to dry hop. So once it's finished Fermenting, I'll dry hop, throw in a keg, and lager.