pjgratz
New Member
I have read several threads on this site, as well as the lagering section in Palmer's book but I want to get some feedback if possible.
I have had good fermentation, and things have really started to slow down so I am getting ready to rack to secondary and begin the lagering process. But I am wondering what could happen when I end the lager process bring up the temp and begin to bottle (or keg in my case). Will the German Ale yeast survive the lagering process and be able to reactivate with the primer to induce carbonation?
Worst case I can put the entire batch into the keg and force carbonate.
Thanks,
-Pete G
I have had good fermentation, and things have really started to slow down so I am getting ready to rack to secondary and begin the lagering process. But I am wondering what could happen when I end the lager process bring up the temp and begin to bottle (or keg in my case). Will the German Ale yeast survive the lagering process and be able to reactivate with the primer to induce carbonation?
Worst case I can put the entire batch into the keg and force carbonate.
Thanks,
-Pete G