Lager Yeast Temperature

[djskinner]

On Saturday I did an extract brew and found out I only had a 12g pack of SAFLAGER W-34/70.

I pitched at about 25.1C and left it for 12 hours in a room where the temperature was between 20C and 22C. I then got paranoid it was too warm, so I stuck it in the fridge where the temperature has now settled at 4.6C which is probably too cold.

Any thoughts on what I have done/should do? Is 4.6C too cold for a decent ferment? What effect will fermenting the first 12 hours at 22C have? Should I just forget about it and crack open a home brew?

:hmm:

 

[Muddydisco]

I know you will need to give it a diacetyl rest after fermnet Bring it back up to 20c for 36 hrs then crash cool.
I have done my black lager with 2 packs of said yeast at 8-10c and took good 5 weeks to ferment out think yours may take alot longer @ those temps.
Mind you this was my first lager attempt as well. so I'm sure someone will put you right if i'm not :thumb:

 

[djskinner]

Cheers for the advice MD. What do you think the outcome would be if I just let it ferment at 20C? I know steam beers use lager yeast at ale temperatures but it's usually more like 15C.

 

[Muddydisco]

Nasty tastes as far as I'm aware :sick:

 

[djskinner]

Ok I've managed to get the fridge up to 9C and it's been fermenting for a week now - the krausen has not yet sunk back into the beer and there's plenty of sulphur smells coming off.

Do I just wait for the krausen to sink back in, raise to 20C for say 48 hours for the diacetyl rest, rack and stick back in the fridge at 4C for a couple more weeks?

 

[Muddydisco]

I would check the hydro readings Mine took 4 weeks to ferment out at those temps