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Lagering is the process by which lager beer is aged for extended periods at cold temperatures. Strictly speaking, lagering occurs after the completion of fermentation. In unitanks, primary fermentation yeast is dropped and discarded at the conclusion of primary fermentation.
www.homebaking.org A BAKERâS DOZEN Appendix 217. Temperatures for Yeast Bread Production. 34Â° F. Yeast will not die at below freezing, but is inactive below this temperature. 78Â°- 82Â° F. Recommended temperature of dough after mixing/kneading. 80Â° - 85Â° F. Desirable fermentation temperature for a âstraight doughâ method. âmix dough; raise (ferment); punch; rest; shape; proof; bake.