To Lager or Not to Lager my Weizenbock

[Bryce]

Hi Fellow Brewers,

I'm new to the forum and fairly new to brewing but WOW do I love it. I'm looking for some much needed guidance.

I brewed the Weizenbock recipe from Brewing Classic Styles ( THE BOOK IS AWSOME! ). I have a controlled fermenter which kept the beer at 62 F as specified in the book. I hit all the correct numbers with the OG and after two weeks of primary I'm at my estimated FG as specified in the book.

I racked the beer to secondary and I'm wondering if I should keep it at 62 F or should I lager it? I also brewed the Triple recipe from the book as well which hit all of its numbers. I need to move it into lagering mode but these beers will share the same controlled fermenter. This is why I'm wondering if I can go ahead and lager the Weizenbock as well.

I have an electric thermal wrap but it is being used by a belgian dark strong ale.

I will not have another unit that would drop me into that temp range for the Triple for another 10 days. At that time the Triple would have been 2 weeks over due with lagering.

Will I have issues?

Thanks for all your help Brew Masters!

 

[Oldsock]

Both can be lagered, but neither requires it. A lot of pro-brewers will crash cool all of their beers for a few days to help the yeast and protein to fall out. So as long as fermentation is complete you can drop the temp and leave them for 2 weeks or so before bottling.

 

[bknifefight]

I was under the impression that a Bock was a lager. What yeast did you use?

 

[Bryce]

Its cross between a dunkelweizen wheat and a bock the yeast is Wyeast 3068 Weihenstephan.