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Old 05-26-2010, 02:28 PM   #11
pbarning
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Apr 2010
Michigan
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Would secondary fermentation be viable in a keg? I haven't lagered before, so I don't know how yeast growth works during the cold fermentation stage.

 
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Old 02-22-2011, 12:05 AM   #12
bryanjints
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Jul 2009
Jersey
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Brewed this today in anticipation for my dad's birthday. He loves German lagers and not so much American and English ales. I like the ales so that is what I brew most of the time. This should be good and ready by Memorial day to give him 2 cases which will translate into a years+ supply of beer. He will have a beer once every couple of weeks.

The only issue I had was that my LHBS did not have the liquid yeast so I had to go with Saflager 34/70. Not crazy about using dry on my FIRST lager but I am hoping for the best.
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Old 02-28-2011, 12:18 AM   #13
excaptn
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Jan 2010
Westbury, New York
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Quote:
Originally Posted by pbarning View Post
Would secondary fermentation be viable in a keg? I haven't lagered before, so I don't know how yeast growth works during the cold fermentation stage.
I am going to ask this one again. I just brewed this recipe and I know I will rack to a secondary 10 days in, should I leave it in the secondary for the entire 8 weeks of lagering?

 
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Old 02-28-2011, 12:27 AM   #14
bryanjints
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Jul 2009
Jersey
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I haven't kegged but I believe lagering in a keg is perfectly fine. But you might want to check in the kegging area of the forum or do a search for lagering in a keg. If your FG is not as low as expected you might want to burp the keg every few days although that might not really be necessary...like I said I haven't kegged yet.
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Old 03-02-2011, 08:12 PM   #15
excaptn
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Jan 2010
Westbury, New York
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I am a little worried about the 7 days @ 65 degrees. I keep reading that I should be around 45 degrees raise temp to 70 for 3 days then drop to 35 for 8 weeks. Any rational for the higher temp

 
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Old 03-03-2011, 01:17 AM   #16
DubbelDach
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Apr 2008
Lancaster, PA
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Quote:
Originally Posted by excaptn
I am a little worried about the 7 days @ 65 degrees. I keep reading that I should be around 45 degrees raise temp to 70 for 3 days then drop to 35 for 8 weeks. Any rational for the higher temp
Environment initially.... It's all I had. But the first two batches were good, so I just kept going with it.

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Old 01-08-2012, 10:10 PM   #17
bryanjints
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Jul 2009
Jersey
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I just had a bottle of this that was aged 8 months in the bottle. AMAZING. So good this recipe is going to be one of the 3 I make most often. I could not believe how much better it was after a long time in the bottle.
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