I'm already planning to make a Marzen next Feb. or Mar. and working out the details to do it right.
I read that after 6 months at 33 degrees, there will not be enough yeast to carbonate naturaly unless you repitch with new yeast.
Does lagering work if the beer is already carbonated? Can you prime in a corney and seal off prior to the diactal rest stage to start carbonation before lagering?
It would seem to me that the original Marzens were casked this way before cold cellaring.
I read that after 6 months at 33 degrees, there will not be enough yeast to carbonate naturaly unless you repitch with new yeast.
Does lagering work if the beer is already carbonated? Can you prime in a corney and seal off prior to the diactal rest stage to start carbonation before lagering?
It would seem to me that the original Marzens were casked this way before cold cellaring.