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Pilsner fermentation

I’ve been working on a Czech Pilsner. Coming to the end of the primary fermentation and I’ve kept it between 62 and 64 degrees. I’m going to move it to secondary and I wanted to know if I need to maintain the same temp during the secondary. This is my first Pilsner.

If fermentation is complete cold crash it and lager for few weeks down to as low as you can get it with out freezing if you have a place to do it

Did you ferment the whole time st 64 ? That’s warm for lager yeast.

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^^^^^This. You’re actually making a steam beer. A pilsener should have been fermented at 50* or even a little cooler.

What yeast?

Would probably be just fine with a clean ale yeast… :grin:

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