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Your beer is developing the clean crisp flavour profile associated with lagers. The yeast is still active, this is one of the main distingushing factors of a lager yeast is it doesn't beome dormat at low temps but continues to ferment, even if slowly. Still any sudden drops will cause dormancy. The main thing happening to your beer is the break down of ...


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Lagering temp adjustments are done gradually not like a cold crash. Lager yeast strains are very much alive and active during lagering. The colder temps slow the yeast metabolism, they are struggling to survive, the byproduct is they consume phenols and other things they made or ignored during primary. Story Time - here's a little illustration, you're in ...


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The primary thing that is happening is that stuff is dropping clear. The cold temp in combination with sitting still for extended time allows even the smallest of insoluble particles settle out of the beer. Secondary may be some yeast activity, but its very slow. I have made plenty of lagers and much of the yeast work is done before you do the lager ...



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