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Wyeast 2112 question

I have a question on how I should go about handling my fermentation temps with this yeast. I made the Marblehead Lager from NB and in the instructions it states that prime temperature range for the 2112 is 58*-68F. So during my primary fermentation I split the difference and set my controller to 63F for 3 weeks. Now that I transfered to a secondary I want to know what do I do as far as temperature control. Do I bump it down a little every day untill I reach the low end of the temperature spectrum? Do I leave it go at 63*F? Do I drop the temperature down below and cold crash it? I am not in a hurry for the finished product I just want to do it right.

Thanks in advance.

[quote=“Chulsky”]

I am not in a hurry for the finished product I just want to do it right.

Thanks in advance.[/quote]

With many things in brewing, there is no “right” answer.

Some like the flavor profile of a warmer fermentation temp. Some like it cold.

Some will raise the temp. Some drop it like a rock.

Taste it. If it tastes like the yeast hasn’t cleaned up yet, keep it as is or slightly raise the temp. If it tastes like the yeast is done, you can lager it to make it even cleaner.

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