I'm in the middle of my first lagering attempt. Primary fermentation is complete and I have transfered to a secondary for 8-12 weeks of lagering. I have 2 questions on this process:
1) I'm having trouble getting my fridge to hold a temp in the low 30's. I'm using a temp controler, but when I set it to 34 degrees the fridge never gets down lower than 35 and to maintain that the compressor is running all the time. I don't want to burn out my fridge just trying to get 1 beer right.
Does any one have experience in lagering at temps just under 40 degrees (I can hold 37-39 without running all day long)? How did things turn out?
This is slightly higher that the 32-36 reccommended, but I think it will be ok. Does the slightly higher temp mean lagering with take longer / shorter?
2) I know I shouldn't rush the process, but I will want to free up some carboy space before the 12 week mark. Is it ok to transfer into a corny keg and finish the lagering there? I don't have the keg system yet, but I plan on getting one very soon.
1) I'm having trouble getting my fridge to hold a temp in the low 30's. I'm using a temp controler, but when I set it to 34 degrees the fridge never gets down lower than 35 and to maintain that the compressor is running all the time. I don't want to burn out my fridge just trying to get 1 beer right.
Does any one have experience in lagering at temps just under 40 degrees (I can hold 37-39 without running all day long)? How did things turn out?
This is slightly higher that the 32-36 reccommended, but I think it will be ok. Does the slightly higher temp mean lagering with take longer / shorter?
2) I know I shouldn't rush the process, but I will want to free up some carboy space before the 12 week mark. Is it ok to transfer into a corny keg and finish the lagering there? I don't have the keg system yet, but I plan on getting one very soon.