BetterSense
Well-Known Member
So I brewed my first lager, a czech pils. After fermentation and diacetyl rest, I put it in a keg and put it in my fridge to lager. I put some CO2 on it, just to purge out any oxygen. After about a month I transferred it to another clean keg, figuring there was some sediment in there. Now, I have a carbed and servable beer. But it's probably been carbed and drinkable for several weeks. And some people say I should let it 'lager' another month or so.
I always though lagering was a special phase, but it sounds more like 'put it in the fridge and don't drink it for a month or two'.
I mean, you gotta put it in a keg and put it in the fridge to serve it anyway, Ale or Lager. Am I cheating by doing this in kegs so that I can carb at the same time?
I always though lagering was a special phase, but it sounds more like 'put it in the fridge and don't drink it for a month or two'.
I mean, you gotta put it in a keg and put it in the fridge to serve it anyway, Ale or Lager. Am I cheating by doing this in kegs so that I can carb at the same time?