Lagering a Fermenter of Kolsch in the Fridge

[BrewerofBeers]

Using Wyeast's 2565 (Kolsch) strain, I've fermented simple yet aromatic "Kolsch-inspired" beer in four 4-liter fermenters for a total of 16L. It's tasting perfect so far after 13 days. I started around 62F before ramping up. I was debating on whether to do any lagering, and I've decided to split the batch in half by placing two of the fermenters in the fridge, and leaving the other two to continue around 68F or 70F. I want to use a fast lagering method, so I can compare about one or two weeks of "lagering" to no lagering.

To get them to around 42F, I want to place them in the fridge, but I would be skipping the traditional, slow temperature drop. Does anyone have any experience on how crucial this is with WY2565? They might drop from 72F (current temp to clean things up) to 42F in 24 hours or less. Can it ruin the beer?

If anyone's curious, here are the goods:

9 lbs Crisp Maris Otter Malt
8 oz Briess Biscuit Malt
4 oz Weyermann CaraFoam Malt
Mash @ 152F
Boil 60 mins 0.5 oz Magnum (13.5% AA)
Boil 20 mins 1 oz Mittelfruh (3.75% AA)
Boil 5 mins 1.5 oz Mittelfruh (3.75% AA)
Postboil/whirlpool 165-170F 20 min 1 oz Mittelfruh
Wy2565



Thanks

 

[hottpeper13]

You only need to mitigate the oxygen intake thru the airlok for a fast chill like you state. That yeast is awesome and will continue on at 42* to condition the brew. Unfortunately the yeast is very powdery and the 70* batch will still be cloudy at 2 weeks. I always use gelatin with 2565 going into the keg.

 

[BrewerofBeers]

I decided to go for it. I plugged the fermenters shut. They're already 45F right now. Not really worried about pressure building, + or -. I'll monitor. Thank you for the reply.

Almost wanted to "lager" them all but it will be a good comparison.