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Lager Fermentation Temperature

Using Wyeast 2007, temp range as stated by manufacturer is 48-56, I’m holding at mid-point 52.

Should I be fermenting on the cold side, say 48 or even 46? How cold is too cold?

Probably depends more on how much yeast you pitched. The colder you go the more yeast needs to be pitched. I think you are fine at 52F. I wouldn’t push it below the manufacturer recommendations until you are very familiar with the strain and how it acts.

52 should be fine. Just be patient. I like to leave my lagers in the primary for a least 4 weeks. Then secondary for another month.

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