Lagering - Temperature Change

Discussion in 'Homebrewing' started by Supergenious, Apr 11, 2016.

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  1. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    I've got a Munich Helles lagering at 35F (in a keg) in my fermentation chamber right now, has been in there about 2 weeks. I want to use the chamber to ferment an ale at 65-68F. My plan is to remove the Helles to sit at room temperature (60F) for approx a week, then return to finish up lagering when ale is done fermenting. Will this temperature fluctuation harm the Helles in any way?
    I also have a kegerator, but that is full of other kegs. I could take one of those out for a week and put Helles in kegerator instead... Am I worrying about nothing? This is my first lager.
     
    #1 Supergenious, Apr 11, 2016
  2. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    I think it would be preferable the second option
     
    #2 Tebuken, Apr 11, 2016
  3. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    Assuming only a week and there was only a minimum amount of yeast/trub that was transferred, room temp vs. kegerator may be a distinction without a difference. But if you want to give it it's best shot, go with the kegerator. Commercial kegs and bottles go through temp fluctuations between packaging and serving. It would be interesting to see if it could be detected in a blind triangle tasting.
     
    #3 scurvy311, Apr 11, 2016
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  4. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    No big deal. One week at 60F is certainly not going to harm the Helles. It's not helping either, but I wouldn't lose sleep over it.
    Lagering is just an extended cold resting period to allow the beer to ripen a bit and become refined. Assuming you did everything else correctly one week at cellar temp is nothing at all to be concerned with.
    Cheers.
     
    #4 billandsuz, Apr 11, 2016
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  5. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I would brew a Belgian at room temp and leave the helles alone.
     
    #5 SFACRKnight, Apr 11, 2016
    PortLargo likes this.
  6. TimoP

    TimoP Initiate (0) Oct 19, 2011 Pennsylvania

    What yeast are you using for your ale? If your room temp is 60, and you want to ferment around 65-68, I say ferment your beer at your room temp. Especially if you're using us-05.
     
    #6 TimoP, Apr 11, 2016
  7. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    I'm considering doing this. Brewing an American wheat with WY 2565. I wanted to keep it on the warmer side to bring out some the fruity esters of the Kolsch yeast.
     
    #7 Supergenious, Apr 12, 2016
    scottakelly likes this.
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