Beer Forum

So here's the deal:
I made a fermentation station with 2 temperature zones. One side is for fermentation with controllable temperatures around ~50° F, and the other side is for lagering at ~34° F. The station is also going to serve as the base for my bar. I was thinking of putting a tower on the bar top and serving directly from the lagering side. Is that too cold to serve? Or should I serve in the low 40's? Has anyone done something like this? I'm sure there is a keezer with the same concept. I have a kegorator to serve beer in the low 40's, but it would be nice to consolidate into 1 unit. Let me know your thoughts.
Thanks.

I put my kegerator on a 4 degree swing to give the compressor a little extra break. It fluctuates between 36-40. Works for me.

Ozwald wrote:I put my kegerator on a 4 degree swing to give the compressor a little extra break. It fluctuates between 36-40. Works for me.

So you also use it for lagering?

Haven't brewed a lager in ages. No real plans to either.

No problem with serving at lagering temperatures. I would let the glass of beer sit for a while after pouring to let it warm up a bit so the flavors and aroma will come out better. Otherwise it will taste a little like those industrial lagers with the claim that cold is a flavor.

I keep my chest freezer for serving beers at 35F at all times. I do rinse my glass with hot water to warm it up before pouring a beer though. Sometimes I will even pour two in a row and let one sit to warm up for better aromas and flavors to come through while I drink the first colder one.

Since I don't have a separate lagering fridge, I lager at serving temperatures, 40-42F. Lager comes out nice and clean. I know it's probably better to go as close to freezing as possible, but it's another option.

Awesome. Thanks for the replies, guys. It's good to know I'm not the only one out there who has this type of setup, and it will all be OK.