Big Lager Logistics Opinions
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I looking to brew my first big dopplebock, but I'm trying to figure out the logisitics to do it the way I'm hoping to.
Basically I have a dedicated one-zone, vertical freezer for lagering. My plan is to brew a vienna lager, ferment it, then rack the dopplebock directly on the yeast cake when it is finished.
My issue is what to do with the vienna while the dopplebock ferments as I am going to need the freezer to keep lager fermenting temps before I can drop it to the lagering temp.
Has anyone racked a lager to the secondary vessel, but them left it at 50f for a week or two before lagering? If I do it this way, I could then lager both once the dopplebock finishes.
My only other option is to rack the vienna to a keg, store it in my serving fridge which is set at 40f, and keep it at that temp until the bock is ready for lagering. I'm wondering if that 10 degree difference would really be worth the extra work.
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Fermentor(s): Retribution Brown Ale
Lagering: Oktoberfest
Kegged: Test SMaSH
Bottled: Mr. Beer Pale Ale, Brown Sugar Mead
Tapped: Dystopian Saison
Up Next: 100% Wheat Beer, Dopplebock
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