Wino24
Well-Known Member
Hi all...., is there any reason why one can't/doesn't carbonate a lager while it's lagering?
Carbonating while lagering
- Thread starter Wino24
- Start date
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I keg my lagers up and move them to my lager chamber. I let them age for a week and then start the carbonation process. Yeast don't like lots of pressure, so I like to give them a little more time to work before I turn on the CO2
Chris7687
Well-Known Member
I just made my first Pilsner and have it fermenting. Just to be clear on the process ferment for 2 weeks, start lagering w/o gas for one week and then w/ gas for 4 more weeks? I am throwing fresh mangos in my batch (in a grain bag). Any recommendations on PSI setting?
Chris7687
Well-Known Member
At the start of lagering.
gr8shandini
Well-Known Member
Not an expert at "fruiting" beer, but wouldn't you want to throw the mango in near the end of primary? The yeast are going to go to town on it and I think I'd want 'em all settled down before I started lagering.
wailingguitar
Well-Known Member
Yes, you can carb while lagering. Think about it, many European lager breweries use spundig valves for carbonating. The beer is actually carbonated before lagering starts in that case. Some yeast may behave a little differently under pressure, but you aren't likely to see any issues to speak of.
well, also not an expert, but that would kick off secondery fermentation. The problem is that if your going down to lager temp (almost 0'C ) the yeast would drop and not be that active, but will it be able to ferment? If it does not and you bring the temp up, fermentation will start again, then all the lagering would be for nothing?
any other opinions?
Chris7687
Well-Known Member
I orignally meant to make this beer as an Ale, but decided Pilsner at last minute (on accident). Right now I am fermenting at 47-50* F, I can only crank my fridge down to 44* so that will be the lagering temp". Should I maybe move to secondary with the mangos for 10-14 days, then to lagering in a keg?
DrinkNoH2O
Well-Known Member
I agree. Any sugars that are to be fermented in the beer should be fermented before lagering begins.
