So, I'm still pretty new. I have full temp control for my fermenters, and just started brewing some lagers. I had done a couple before with 34/70 at ale temps, and had mixed results. Had a great marzen, and terrible marzen, (diacetyl) and a pilsner that started terrible (diacetyl again), but after six months in the keg, ended up being pretty great.
I've only done two lagers so far with temp control. For both, I did 50F for a week, 60F for a week, and 33F for a week. Both beers turned out nice, with no off flavors. I loosely based this on one of the exbeeriments from brulosophy.
My questions are, is this a common practice at all, would this work with all kinds of lagers, and are there any glaring drawbacks to fermenting like this?? Both of the lagers I used this temp schedule for were 1.050ish dark lagers.
I've only done two lagers so far with temp control. For both, I did 50F for a week, 60F for a week, and 33F for a week. Both beers turned out nice, with no off flavors. I loosely based this on one of the exbeeriments from brulosophy.
My questions are, is this a common practice at all, would this work with all kinds of lagers, and are there any glaring drawbacks to fermenting like this?? Both of the lagers I used this temp schedule for were 1.050ish dark lagers.