Slowly cooling fermentation?

[fartsponge]

Working on my first brew: AHS Texas Bock (extract). Instructions say to pitch yeast at room temp and wait for fermentation to begin. Once that happens, it says to slowly reduce the temp down to 50-55 degrees F going at a rate of 1 degree per hour. I've got an extra fridge for fermentation which I rigged with a Ranco controller. Is the slow reduction in temp necessary, or can I just set the temp for 50-55 degrees and let the fridge cool down at its normal rate?

If I do need to slowly cool, what's the best way to do this?


[Using White Labs German Bock yeast. The TX Bock is a lager.]

 

[Merleti]

Looking at the temp your say 50-55. It looks like a lagar temp. If so I would use the extra fidge and cool it . From what I have read graduating the temp for yeast is good. The slower you make the temp drop the better your beer will be in time. But no worries as always give it time.

 

[Ryush806]

They say to do that so that the fermentation gets going quickly. It isn't necessary. You can have your fermentation at 55 the entire time and not have to worry about the cool down. Your fermentation won't start as fast but it might turn out cleaner.

If you pitch higher and then cool I would stick to the slow temperature drop. Too fast a drop can cause the yeast to just quit and drop out.

 

[Grinder12000]

You are making a lager which is an intermediate style of beer.

So the directions are correct. However. You don't HAVE to do it that way and you will still have good beer. Many people make lagers just like ales and they come out like a good ale . . . . But not like a good lager. They will taste basically like an ale and not a lager but still be mighty good.

 

[helibrewer]

When I make lagers I throw my wort in the cool box until it's in the high 50's then pitch and continue to cool down to 49F for the remainder of fermentation. Just make sure the yeast and wort are within 10F of each other to prevent temp shocking the yeast.

 

[fartsponge]

Thanks for the responses. Just pitched at room temp (72ish) and will wait for fermentation. I think I'll then dial down the temp controller in 5 degree intervals every few hours until I get into the low 50s.