Lager fermentation profile

[DonT]

I was just listening to a CB&B podcast featuring a brewer in New Zealand talking about his NZ Pils... the hops he uses and an interesting fermentation profile I've not seen before. Apparently, he pitches at 62F for 24 hours and then drops the temp to ~54F for 24 hours, then brings it back to 62F for the rest of the ferment before cold crash.

Has anyone done this? I'd love to hear about your experience...

 

[HighVoltageMan!]

I guess I don't see the point. You can use 34/70 at 62F with really clean results. So why drop it only to bring it back up so quickly? I guess I see no advantage.

Personally, I would put it at 50-52F and wait it out.

 

[505-Brewer]

Y. Sorta strange. If I recall he didn’t say what yeast strain he was using. Id rather pitch a healthy crop and start at 48 degrees F until ready for DA rest. I use wy2206.