Been looking into brewing a schwarzbier and as a result lager yeast and temperature control.
As an example, when people talk about pitching yeast @ 44°F, let it raise slowly over 36 hours to 50°F and then hold that temp - I presume this this a matter of going through the normal brewing process, getting the temperature down with a temp controller and fridge prior to pitching anything; then when it hits 44F turn off the controller and fridge, aerate, pitch the yeast, and let the temp rise naturally; before finally as it reaches 50F off it's own accord turn on the temp controller and fridge back on again to hold? Or is this slow rise to 50F done through incrementally increasing the temp controller a couple of times a day?
Ta
The yeast book says not to change temperatures by more than 3f a day, so you probably want to do it in increments once you've added the yeast