Originally Posted by ipbr21054
Sorry what i should have said was once the lager has been in the secondary for 1 month then transfer it once again into another clean bin and add the priming sugar then bottle it.
I assume by leaving it this long in secondary it will help with the amount of trub/yeast in the finished lager once bottled.
not really. I mean, sure, secondary will clear the beer of extra yeast and such, but 90% of your sediment in the bottle is from bottle conditioning. The yeast makes more sediment as it converts sugar to alcohol and CO2 carbonation.
lager or ale, a couple weeks of clearing time (in primary or a dedicated secondary) is going to remove enough stuff in suspension, and leave you with bottle conditioning sediment (a light dusting on the bottom).
if you regularly get more sediment than that, you're bottling too early.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10