[quote=“rebuiltcellars”]I believe that the slow drop is intended to let the yeast adjust and keep working as long as they can to maximize the cleanup of incomplete fermentation byproducts. It is possible that you will get a cleaner-tasting beer if you do that, but I haven’t experimented enough to be able to say from first hand experience.
My MO is to gradually warm the beer starting about a week after pitching the yeast to ensure complete fermentation, then drop the temp back down to fermentation temp or so for another couple weeks before racking to a keg and storing at lager temps. Seems to work for me.[/quote]
Same here, sort of. I pitch and hold around 48-50F for about 7 days. I then slowly raise the temp 1-2 degrees per day until it gets up to 64F. This usually takes 10-14 days. I hold at 64F for 2-3 days then drop it down to around 34-35F. I don’t gradually drop it down. Just set the temp on my fridge to 38F (the fridge itself runs a few degrees colder) and let it go for however long I decide to lager for. This has always worked well for me, but as you can see there are many different ways you can make a lager. The big guys turn around lagers much faster than us home brewers. So I won’t ever say there is a right and wrong way.