Temp for secondary temp on lagers

[GMAN-62]

I've never done a Lager before and am in primary fermentation now. Most posts I have read indicate for the secondary fermentation temperature it should be around 38 to 40 degrees. Unfortunately, when I started my batch of lagerl, I didn't know this, and I can only maintain a 52 to 54 degrees temp. Is that a safe temperature for the secondary fermentation? If not, should I condition and bottle once primary fermentation is complete?

 

[Yooper]

I've never done a Lager before and am in primary fermentation now. Most posts I have read indicate for the secondary fermentation temperature it should be around 38 to 40 degrees. Unfortunately, when I started my batch of lagerl, I didn't know this, and I can only maintain a 52 to 54 degrees temp. Is that a safe temperature for the secondary fermentation? If not, should I condition and bottle once primary fermentation is complete?

You don't really do a "secondary", you do "lagering" with lagers. The word means "to store" in German, and this is typically done for a long period of time at a cold temperature.

I lager at 34 degrees for one week of every 8-10 points of OG. What I mean is for a 1.065 lager, I'd lager 6-8 weeks at 34 degrees before bottling.

If you can't do that, could you manage to bottle the beer, let it carb up and then lager it in the bottle in the fridge? That would work also.