Lager fermenting @ high temps

[bieb9er]

I brewed my first lager a week ago (1/18/10). A Sam Adams boston Lager clone. I let the beer ferment in my basement which is not heated. Just my luck we have freakishly warm temps here in the Pacific Northwest and my beer has been fermenting at around 60 degrees. I know this is a high temp for a lager. It is still slowly bubbling away as i type this. Is it going to taste like crap because of the high temps? I am about ready to transfer it to the secondary once fermentation slows down so i can dry hop it. Any tricks i dont know? My kegerator is to cold and dont know how else to cool it down or if it is even necesary.

 

[tjp68]

A lot depends on the yeast strain, but it probably will not have a "clean" flavor profile. Lager yeast, and yeast in general will create esters during a warm fermentation.

In my opinion, if you've done everything else right, you will probably wind up with a somewhat fruity, but drinkable beer if you cold age it long enough.

 

[tjp68]

Sorry...here's what you want to do.

1) Leave it on the yeast for three to four weeks.
2) Rack to secondary or keg and store it at about 40 degrees for 2-3 months.
3)If you are bottling, prime it, bottle it, raise the temperature for three weeks and enjoy.
4)If you are kegging, just connect the gas during the lagering stage.

There is no real way to undo a warm fermentation, but a lager at 60f will not be a drain poor if everything else is in place and if you are patient.