Ok. I was reading How To Brew last night just to recheck how long I should lager the Maibock and I came across the passage about suggested lagering times.
In the book, it states that the time depends on temperature:
- 3 to 4 weeks at 45°F
- 5 to 6 weeks at 40°F
- 7 or 8 weeks at 35°F
After this passage, a question is posed.
If the beer will condition faster at higher temperatures, why would anyone lager at the low temperature?
The first answer that is provided has something to do with icehouses and tradition…I guess icehouse got the beer’s temp to 35 degrees.
The second answer states that colder lagering temperatures work better in getting proteins and tannins to drop out of the beer.
My question is, why does lager-style conditioning work “faster” at warmer temperatures?