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maverick

1st time Lager Temp ?

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I am making a German Bock, with dry yeast. Looks like my Krausen has subsided, it says to move to 48-60 degrees for 7 days before moving to 36-45 degrees for 12 weeks. My spare refrigerator I was planing on using only warms to 37 degrees. Is it ok to move to this? Or should I try my garage floor for a week. Temps around here are mid 50s at day, but drop to mid 30s at night with the occasional mid to upper 20s...

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If this is the beer with the unsealed lid, rack it to a secondary and leave it in a cool room of your house for the diacetyl rest. Ideally, you want the rest to occur 10*-15* above the primary fermentation temperature, but I don't think it matters if it rises higher; all the problems associated with being too warm occur during the most active phase. Do not leave it in your primary for the lagering period. Oxygen can get into that unsealed fermentor and spoil your beer.

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