Lager Temps.

[Morkin]

I know that Lagers need a lower temperature for the yeast to work. I've been told to aim for between 45-60 for adding yeast for a lager. My question is, do I have to get my beer to maintain this temperature for the entire fermentation process, or just during "active fermintation".

I'm going to try an brew a simple lager sometime this week, and I have an old refrigerator that holds a temp well, and I thought that I would just put my entire fermenter in the fridge to ferment. But, after I rack to secondary, do I still have to keep in the fridge at colder temps, or can I let it rise to about 70 degrees, the temp of my basement. Any thoughts? Thanks.

 

[hopsalot]

Lagers need to ferment and age cold. The fermentation is going to take longer also because of the low temps. You need to maintain a low temp for the entire process. The fridge will work great, and yes age the beer cold in your secondary

 

[Morkin]

would you suggest 3 weeks in a primary glass carboy, or would you suggest using a secondary as well.