First lager (Oktoberfest, Wyeast 2206), just took a sample after 3 weeks in the primary, and it tasted great (my friend said he picked up some candylike sweetness (diacetyl), but it could be because I asked him if it tasted like butterscotch, and it was front of mind, as I didn't detect any)
I'm going to actually take a gravity reading tonight (I was so excited to taste it last night that I forgot to pull enough to measure) and do the forced diacetyl test.
My question is, what is the purpose of lowering the temp to lagering temp SO. DARNED. SLOWLY? I've read that is should be 1 degree per day, which means this won't get to lagering temperature for 22 days, then another 4-5 weeks lagering!
I know patience is key, you can't rush lagers, etc. etc. etc., but if its going to use up my only fermentation fridge for 12 weeks grain to glass, lagers seem pretty impractical.
What would be the harm if I lowered 5 degrees per day until it got to 35 degrees F?
Also, if I do say so, this tastes really really good right now. Very clean maltiness (Jamil's Oktoberfest/Marz) Maybe this should be a separate question, but what flavor compounds does lagering cause to precipitate? I feel like I could almost carbonate and drink this right now (don't worry, I won't)
Thanks in advance!