Lager questions

[IshInTexas]

I have been lagering a Dortmunder export at 35F for 1 week now. My question is, is it okay to raise the temp up to 65F for a couple of weeks to ferment an ale under temp control and then crash it back to 35F when I am done fermenting the ale? I have dedicated quite a bit of time on this Dort as it is and I dont want to compromise it. Thank you in advance for any help.

[Gahr]

While not exactly ideal, I think you'll be fine provided the beer has properly fermented out. If any fermentable sugars are left in the beer, you are running the risk of getting off-flavors from renewed yeast activity following the temperature increase. If the beer is done fermenting your beer will survive. I would not recommend it as a general practice, but I still think no major harm will be done to your beer.

[baltobrewer]

Even if there is still a bit of fermentables left, you'll be fine. Once the bulk of fermentation is over, it's OK to slowly raise the temp up. See various threads about a d-rest, which is done at cool room temps.

I do this a lot on my lagers since I only have 1 dedicated fermentation fridge and lagers take a while to finish competely. 2 weeks @ 50, then the rest of the ferm in the low 60's....

[BDawg]

I'd suggest you get a Fermwrap and use a temp controller so you can get a 20 degree difference between the 2 in the same chamber. B3 sells 'em.

[Mylo]

Apparently, BDawg quit his job at Micro$oft and is now working for your power company.


Mylo