Subject: Lager ferment temp
Date: 1989-09-15 11:36:12 GMT
>From Mark Nevar
I made a batch of Steam Beer that called for a lager yeast (I used WYeast 2007)
fermented at 50 - 55 degrees. I did this and it fermented well for 2 weeks
and then stopped. I aged it for the recommended 2 weeks and removed it from
the fridge for bottling. As it warmed to room temperature, it began to ferment
again. I returned it to the fridge and it stopped. Now, I don't think it is
infected, but why would a lager yeast prefer this warmer temperature. Should
I bottle it and keep the bottles refrigerated. I haven't taken a sample yet.
Any ideas are welcome.
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