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Contents:
Lager (Nathaniel Letcher)
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Date: Tue, 27 Mar 2012 12:01:52 -0500
From: Nathaniel Letcher <nathaniel.letcher at gmail.com>
Subject: Lager
Tom,
While I've not yet brewed a lager, I do not think you'd want to drop
the temperature of the yeast before fermentation is complete. Lager
yeasts, to my understanding, have an optimum fermentation temp.
of something around 50 F. Any yeast when crashed to 36-38 F will
go dormant. It's possible that the Fermentis yeast will continue to
slowly consume the wort's sugars but they will be doing so at a
greatly reduced rate than would be the case if they were 10 degrees
warmer. In fact, many brewers raise the temperature of their wort
to as high as 68 F near the end of fermentation, not only to reduce
diacetyl, but to ensure complete attenuation of the wort. Most of
the undesirable yeast byproducts are produced during the initial growth
phase of fermentation. Once that period has passed it is perfectly fine
to ferment lager yeast at what are considered ale temperatures. The
purpose of lagering is to clear the beer, precipitate proteins/polyphenols,
and, of course, allow the yeast to "clean up" the beer a bit, but
before they can do that the beer needs to be fully attenuated. In your
case, I'd warm the beer back up and rouse the yeast. If you still
don't see a drop in final gravity then you've got another issue with your
process.
Nathan Letcher
St Louis, MO
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End of HOMEBREW Digest #5925, 03/27/12
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