Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

Say 70 - 74°­F (21 - 24°C) I normally do what the books say and rest somewhere in the 60s but this means brining my fermentation freezer up to that temperature. I am mostly an Ale brewer so normally this is not a problem as I only have one lager fermenting at a time. Just curious what other people are doing.

share|improve this question

What you describe is exactly what I do. I move my fermenter from the basement (~50°F) to the study (~70°F) and leave it for 2-3 days before racking it to a keg for the lagering fridge.

Since primary fermentation is done and most of the sugar has already been metabolized, there's little or no danger of creating estery off-flavors from the higher fermentation temp. That's more of a worry at the beginning, when fermentation is first taking off and the yeast are thriving on all the sugar.

share|improve this answer

Those temps are not a problem at all for a d rest.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.