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Check this out- The author brews two identical batches using a true lager yeast (Saflager 34/70) but ferments one at a "lager" temp of 50˚F/10˚C and the other up at 70˚F/21˚C. He then runs a taste test that included BJCP judges in the panel and found that they "were unable to reliably distinguish between pale lagers of the same recipe fermented 20˚F/11˚C ...


The reason they say to ferment at that range is because it's within reach of the typical homebrewer without any additional equipment. The kit producers can then sell to the widest possible audience. To get the most lager-like results you can try: fermenting lower with the yeast you have - 17/18C will reduce the fruitiness (esters) that's produced use a ...


There are kits with call themselves "lager" kits, but if you make them with the yeast provided and at the temperatures suggested, they will not produce a true lager beer. The beer they produce might taste quite similar to a light lager, but they will be ales. They would probably fit into one of these (2015) BJCP categories: 1C Cream Ale 18A Blonde Ale ...


20-25°C, 68-77°F are Ale temps, Lagers ferment at 55°F or below. Above 72°F is usually only a few styles of Ales. There is a short time called a Diacetyl Rest where your Lager fermentation temperature is raised to 68°F for a couple of days at the end of primary. You really need good temp control for Lagers. Heating and Cooling.

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