I just racked an Oktoberfest I made last week into my secondary fermenter. The recipe I used called for Wyeast 2112 | California Lager. I’ve been fermenting at 62° F, since Wyeast recommends a temperature range of 58-68° F. After I’ve reached terminal gravity, would my beer benefit from a lagering phase? My plan was to lager it at 40° F for about 4 weeks, but I’m not sure if I’ll gain anything from doing this, since I’m using a hybrid yeast (and the recipe doesn’t call for a lagering phase). Thanks!
I don’t lager mine and I ferment at 60 for my common and it turns out wonderful!
I think it’s really up to you. IME the yeast does not need to be lagered but I know people that do and theirs turns out great as well!
Lagering for a couple months will greatly improve your pseudo lagers.
Thanks denny and duboman! Based on your comments, I’ve decided to try a 4 week (at least) lagering phase with my beer. I’ll let you know how it turns out.
I brew with this yeast at least 3 times a year. I have only lagered once. Without doing a side by side I am not sure if it would make a big difference. I think you would be happy either way.