daniel4616
Active Member
What happens if during lagering, temps rises up to about 50F? I want to start another lager but already have this one fermentation fridge. If I kept temp at 50 for fermenation for the first one, and let it go down to 50 after diacetyl rest instead of lager temps, could I ferment the next lager in there at the 50? How crucial is a constant lager temp of 33ish during lagering since most if not all fermentation/yeast activity is finished?
