I'm not going to dump this, but...

So, I brewed 10 gallons of dopplebock a few months ago. I let it ferment at around 52* for 3 weeks, then lagered it for at least two months at 40*. I carbed one 5 gallon keg (set it and forget it), and it's been on tap for about 3 weeks. Problem is, it has a weird, yeasty off-taste. I'd like to give it more time (LOTS more time) to mature.

So, my question is...should I:
a.) take both kegs and continue lagering at 40*?
b.) take both kegs and let them stand at my basement temp, which is around 55-60*?

Basically, is there any harm (or benefit) in taking the kegs that have been at 40* for months now and have them sit at 55-60? Or should I just keep them at 40?

Thanks!

Since you have two kegs, I would conduct and experiment, lager one and let one condition at room temp for a few months and see which one comes out better. That will be invaluable info for everyone, since you truly have two indentical beers to compare the results with.

I was thinking about doing that, although one is carbonated and one isn't. That kind of kills the control part of the experiment.

I'm not sure, but I don't know how much of an influence that would have.

I'll keep the carbonated keg out. Here we go...

erikrocks said:

I'll keep the carbonated keg out. Here we go...

Click to expand...

The co2 will come out of the beer as it warms. You could just vent the keg periodically to remove the co2. Definitely interested in the results of this.