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Old 03-01-2009, 08:33 PM   #1
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Default Lagering??

I just brewed a Pilsner and I have a question. I was planning to ferment it at 50 degrees for about 10 days. Then I was going to bring it to 55 for 2 days for a diacytal rest. Here is the question. At this point can I put it in a corney, still in on co2 in my keezer and let it lager for 14 days under pressure at 35 degrees, or is it better to lager in a secondary carboy in another fridge at 35 degrees. It would be great to do it in the keezer as I would have a fermentation fridge open for another batch.


Keg 1: Tenaya RIS
Keg 2: Tenaya RIS
Keg 3:Pliny the Younger
Keg 4: Blind Pig
Keg 5: Empty
Keg 6: Empty
Keg 7: Empty
On Deck: Empty

Cheese 1 Farmhouse Cheddar
Cheese 2
Cheese 3
Cheese 4
Cheese 5
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Old 03-01-2009, 08:42 PM   #2
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Location: Avondale, AZ
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I was just listening to a show with Dan Gordon. He was suggesting a week in the primary at your ferm temp, rack to a secondary for another week off the yeast, then rack to a third vessel (he mentioned a corny keg). 2 weeks at 4°C then drop it to 0°C for 4 weeks.

Says the 3 vessels get more and more yeast out of suspension (aside from the cold). He doesn't put over-pressure to it. Allows it to naturally carb at the 4° inside the keg. Vents the pressure from that (says it holds about 8psi like that).

So, yeah, get that baby in the keg and lager it.
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