I am brewing the vienna lager from Northern Brewer. I’m using the Wyeast 2124 lager yeast. It has been in primary fermentation for about 2 weeks. I have a fermentation chamber and have fermented at 55 degrees F. Today I moved it into secondary. The recipe advises lagering for the next 4 weeks but there are no details regarding temperature.
My question is how would you lager from this point? Is it reasonable to continue at 55 degrees for 3 weeks followed by 32 degrees for a week to clarify? Any need to warm for a few days to metabolize diacetyl products? What would you all suggest and how do you rationalize your lagering procedure?
thanks for any thoughts