How to lager in a secondary fermenter?

[Evan Kingsbury]

Hi all-

I am currently trying my hand at an American Lager. I completed my primary fermentation (~48F). Then did a diacetyl a rest (~67F). After tasting the beer, I decided it was ready to lager. I racked the beer off the yeast cake into a sanitized carboy.

Now here's my question... Do I still need to slowly lower the temp from 67F to my desired lagering temperature? My understanding is that you lower the temperature slowly over the course of a week to avoid shocking the yeast. I'm wondering if this necessary since I racked the beer off of the yeast?

Thanks!

 

[IslandLizard]

Nah, you can drop it right down to 32F as fast as you can.
The yeast is done fermenting, and it won't mind the cold crash, anyway. We cold crash yeast starters all the time.