I am brewing my first lager style beer a batch of Munich helles. I am gonna keg this batch and was wondering if I needed to transfer it from the primary to a secondary fermenter or do I just need to go straight to the keg and let it finish in there. It is currently fermenting at 56 degrees. Any input would be greatly appreciated.
Secondary fermentation
- Thread starter budman
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your going to get sever different opinons on a secondary or not. i brewed my first batch the beginnig of the month and I racked to a secondary. You can leave it in the primary for 2 to 3 weeks..then keg..or rack to secondary then keg. Its your preference at this point
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*I* prefer to always use a secondary, it gets the beers off the lees/yeast/etc and it helps to clear the beer.
M_C
M_C
I secondary in a corny. Usually leave it on the yeast for about a month with the last week being a d-rest. It takes up less space in my kegerator so I can lager more beers at a time. When you're done you can either serve from that keg or rack to a serving keg. Your choice, if you serve from the secondary keg then the first couple of pulls will be cloudy but then it clears up.
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