You're saying it would not be recommended to start fermentation @65 for a day or two, then move to the fridge @45.
I guess I am talking about cold crashing then. I have room in my main fridge (set at about 43) to put in a 3 gal carboy, and room temp for me is about 65. So, I should ferment at room temp or slightly lower, and then cold crash in the fridge.
I was thinking that fermenting at fridge-cold levels could be a partial way to lager. In the case of your Marzen recipe, you ferment 10 days @ 50, then lager @ 35. You're saying it would not be recommended to start fermentation @65 for a day or two, then move to the fridge @45.
In general this would not ever be recommended because you are bridging between the fermentation temps for lagers and ales. No matter what yeast you are using that would not be advisable (the exception would be steam beer). Assuming you are using an ale yeast, you would only want to drop the temps below the 60's after fermentation has completed, verified of course by a hydrometer.
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