I brewed a 10-gal batch of CAP a week ago and decided not to put it in the fridge for primary fermentation 'lagering.' How will this affect the beer? Once fermentation is finished I plan on transferring them to secondaries and keeping them cold, ~40 deg f or so, to do lagering in that way. The ambient temp in the cellar is about 60 deg F. I haven't measured the fermenter temp yet, but honestly I'm not worried about it, I just want to know what I'm in for. Will I be brewing undrinkable beer this way? My guess is most likely no, although I know it probably won't have the same characteristics as a regular lager. The yeast are probably producing lots of weird things given that they're fermenting so warm (it's Wyeast 2035 Am Lager) but won't that disappate with time in the lager fridge?