Greetings All,
I currently have a Bohemian Pilsner fermenting in my kegerator at 51F. It's been in there 6 days, the first 4 at 48F and then slowly increasing by 1F per day. I just took a sample of it and it's at 1.021. I pick up a great flavor and no diacetyl, (well, maybe right at threshold levels) even warmed up.
My question is, I have a bag of grain for a Munich Dunkel staring me in the face. I really would like to brew it. I would like to brew it, however it would be a tight squeeze for both a fermenting bucket and a corny keg in the ferm chamber.
Can I "lager" at fermentation temps for the dunkel for the 7-10 days it would take for that one to finish then just drop them both down to lager temps when the time is right?
In essence, this is my proposed schedule:
Today: begin diacetyl rest on the BoPils by increasing temp to 58F, begin starter for Munich Dunkel
12/24: Increase BoPils to 63F. Crash Dunkel starter.
12/25: PRESENTS. Also, increase BoPils to 68F. Check for FG and diacetyl. Decant Dunkel starter and brew part two.
12/26: Brew Munich Dunkel. Rack BoPils to keg, seal keg with 20PSI, and set it in the ferm chamber at 48F fermentation temp. Pitch yeast on Dunkel.
12/27-1/7: ferment Dunkel, including D-Rest.
1/8: Keg the dunkel and begin lagering under pressure for both at 12PSI
2/2: Tap then drink both for the Super Bowl!
Yes, I know yeast doesn't work on my schedule, but this is better than borrowing space from a fellow homebrewer then having to move the keg after the dunkel is finished and disturbing all the sediment.
Thoughts?
Thanks,
Jason
I currently have a Bohemian Pilsner fermenting in my kegerator at 51F. It's been in there 6 days, the first 4 at 48F and then slowly increasing by 1F per day. I just took a sample of it and it's at 1.021. I pick up a great flavor and no diacetyl, (well, maybe right at threshold levels) even warmed up.
My question is, I have a bag of grain for a Munich Dunkel staring me in the face. I really would like to brew it. I would like to brew it, however it would be a tight squeeze for both a fermenting bucket and a corny keg in the ferm chamber.
Can I "lager" at fermentation temps for the dunkel for the 7-10 days it would take for that one to finish then just drop them both down to lager temps when the time is right?
In essence, this is my proposed schedule:
Today: begin diacetyl rest on the BoPils by increasing temp to 58F, begin starter for Munich Dunkel
12/24: Increase BoPils to 63F. Crash Dunkel starter.
12/25: PRESENTS. Also, increase BoPils to 68F. Check for FG and diacetyl. Decant Dunkel starter and brew part two.
12/26: Brew Munich Dunkel. Rack BoPils to keg, seal keg with 20PSI, and set it in the ferm chamber at 48F fermentation temp. Pitch yeast on Dunkel.
12/27-1/7: ferment Dunkel, including D-Rest.
1/8: Keg the dunkel and begin lagering under pressure for both at 12PSI
2/2: Tap then drink both for the Super Bowl!
Yes, I know yeast doesn't work on my schedule, but this is better than borrowing space from a fellow homebrewer then having to move the keg after the dunkel is finished and disturbing all the sediment.
Thoughts?
Thanks,
Jason