Is there a need to reduce fermentation temps slowly for Alt yeast?

[Jonnycheech]

Quick question,

Does any knowledgable soul know if it is necessary to reduce fermentation temps slowly for Alt yeast after primary? I brewed an alt lager with Mangrove Jack's M10 Workhorse Yeast and wondering would you treat it the same way as lager yeast?

Cheeers,

Johnny

[nigel_c]

For an alt I found it more the lagering time that is needed them the speed at which it drops.
I found alts almost undrinkible free fermentation but clean up nicely after a few weeks at as low as you can go.

[Dr Jacoby]

Alt yeast doesn't keep working at lager temps so there's no need to go through the process of dropping the temp slowly. As Nigel says however, Alts really do benefit from lagering, but not due to the yeast still being active.

I have heard some people argue that cold crashing can shock some yeasts into releasing unwanted flavours, which is why some people drop the temp just a few degress (maybe 3 degrees) initially to gently stop the yeast working and then cold crash from there. I've never had any problems cold crashing though.

[Jonnycheech]

Ok cheers lads. I'll prob drop it a few degrees over the next two days to be safe and then lager for a few weeks.