storunner13
Well-Known Member
I'm going to be lagering and kegging soon and have a couple questions.
After fermentation of a lager, can I rack to a corny, purge it with some CO2, bring it down to 35 in the fridge, and then put 12 psi on it for the entirety of the lagering process? Then remove it from the CO2 and keep it at room temperature until I want to put it back in the fridge to serve it?
For other brews, would it be ok to cool them down in a fridge, hook them up to CO2 at 12psi for a week to carb them, then take them out until serving?
If not, what should I do instead? I'm brewing a lot this summer...mostly to save it for the fall and winter months when I have less time to brew....which is why I want to carb beers now without waiting for a week with them in the fridge. Also, I've read that priming kegs, changes the flavor a bit, and could put sediment in a lager (something I'd like to avoid)... Comments?
After fermentation of a lager, can I rack to a corny, purge it with some CO2, bring it down to 35 in the fridge, and then put 12 psi on it for the entirety of the lagering process? Then remove it from the CO2 and keep it at room temperature until I want to put it back in the fridge to serve it?
For other brews, would it be ok to cool them down in a fridge, hook them up to CO2 at 12psi for a week to carb them, then take them out until serving?
If not, what should I do instead? I'm brewing a lot this summer...mostly to save it for the fall and winter months when I have less time to brew....which is why I want to carb beers now without waiting for a week with them in the fridge. Also, I've read that priming kegs, changes the flavor a bit, and could put sediment in a lager (something I'd like to avoid)... Comments?