permo

Recipes 

My first lager primary fermentation and diacytel rest is winding down. I am now going to transfer the finished (and diacytel free) beer off of the yeast. I am wondering if I can simply transfer to a corny keg, purge the O2, and lager this beer under some pressure in the corny keg and then simply put the brew on tap in the same keg it was lagered in? That would sure be awesome......

Carter5112

Recipes 

Yep, you sure can! I haven't read anything that implied a change character for lagering under pressure vs not. I'm doing the same thing right now and I just purge the keg, hit it with enough pressure to seal, then let it sit. I'll probably lager for 6 weeks, so I'll just wait and for the last 3 weeks I'll turn it up to serving pressure so it's ready to go when it's done.

Yooper

Recipes 

Yes, you can lager in a keg under co2 so that when you're done lagering it's carbed up also! The hardest part for me is leaving it alone and resisting the urge to have "just a taste" before I should. The last one I did, the keg was about 1/2 empty before I called it "finished lagering".

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

turkeyjerky214

Recipes 

What temp are you planning on doing your diacetyl rest at? I've heard anywhere from 60-65º.
Doing my first lager next week so I'm trying to get all my ducks in a row.

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-Brian

Tap 1: Rye Pale Ale Tap 2: Scottish Export 80/- Tap 3: Smoked Porter Tap 4: Amber Ale Tap 5: Belgian Dubbel

Kegged: Barleywine, Amber Ale, Vienna Lager, Vanilla Porter, American Brown Ale, Munich Helles

Fermenting: Northern English Brown, IPA

Aging for Oktoberfest: Apfelwein

Barrel Aging until 10/12: Bigfoot Barleywine clone

Gunrunner

Recipes 

As they said you can do it but be careful. I say becareful because mine started to leak into my glass every time I went by the Keezer. It lagered about a 3 weeks before I started "tasteing" 3-4 glasses a day. It improved over time and I wish I had let it go a bit longer.

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The Gunrunner
If you are going to be stupid then you better be tough.

permo

Recipes 

I did my D rest at 60 degrees, my sample had no diacytel so I consider the beer ready for lagering.

I have a feeling I will be drinking the beer well before I should. I would like to save it for the super bowl...good luck with that huh?!

stratslinger

Recipes 

I've got a bock lagering exactly this way. It's been in the kegerator for almost 3 weeks now, but only last night was I able to free up a gas line to start carbing it.

I've not hooked up the beer line to the keg yet, for fear of leaks like Gunrunner describes.

permo

Recipes 

Well, I am 3 days into the lagering process (after four week primary fermentation) and I haven't tasted it yet. The OG is fairly low and the beer was nice and clear upon racking, I think I will only lager for 3-4 weeks and then start drinking this one.

fxdude

Recipes 

I lagered an Octoberfest for three months that way, hooked up the co2, force carbed over a week, threw out the first glass which had just a bit of yeast in it, then it was ready to go. The best way to lager a beer is to continue brewing other beers and forget about that one.