Lagering in secondary or bottle
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StewJo
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Are you force-carbonating or priming?
Either way, dissolved CO2 makes carbonic acid, and will cause a different evolution of flavor than if you left it in the secondary w/o carbonation. Priming will give a slower build-up of CO2.
Maybe try bottling half you batch, lager the other half in a carboy (flush the airspace with CO2) and see how they taste.
Either way, dissolved CO2 makes carbonic acid, and will cause a different evolution of flavor than if you left it in the secondary w/o carbonation. Priming will give a slower build-up of CO2.
Maybe try bottling half you batch, lager the other half in a carboy (flush the airspace with CO2) and see how they taste.
