I didn’t want to hijack anyone else’s thread, but I have a question for the folks that do a lot of lagering… Is there a minimum ideal temp for lagering a beer? I’ve been using my cellar steps to lager a recent brew, usually it stays between 33-35F, but with the recent cold weather we’ve had here it’s dropped down to 28. Nothing is frozen, I assume because of the alcohol content, but is this too cold?
Since I don’t really make lagers, I’m not as familiar with the process. Is there anything going on with the yeast biologically at lagering temperatures? Is there any reason, as long as it isn’t frozen, that it would effect the process to have it below 32F?