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Old 11-21-2006, 04:36 PM   #1
Feb 2006
Posts: 901
Liked 10 Times on 6 Posts

Well, about 7 or 8 weeks ago, I brewed up my first lager - a Vienna Lager. I fermented in primary at about 54 degrees until the gravity reached around 1.016. Then, I did a diacetyl rest for about 2 days until gravity finished at around 1.008 or 9ish. This took around 10 days. Then, I slowly cooled the beer to 33-34 degrees and lagered in my keg fridge for 4 whole weeks - beer was crystal clear and beautiful. About 5 days ago, I put the beer on CO2 to carbonate.

Now for my question -

Do I need to continue letting the beer condition on CO2, or will this lager be drinkable now? I realize that some more time will never hurt the beer, but I would love to serve some at T-Giving dinner. When I brew ales, I secondary for a few weeks and then rack to keg for some CO2. After the beer is carbed, I always try to wait 3-4 weeks for some conditioning (just like I did when bottling). Is this phase necessary with lagers that are force carbed?

I guess that the only true answer will come from tasting, but I am curious as to best practices and to what other lager brewers are doing with their beers.

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Old 11-21-2006, 05:13 PM   #2
Nov 2005
I'm gone!
Posts: 666
Liked 5 Times on 5 Posts

My lagers change slowly with time and develop a smoother, less hoppy profile. After two months or so in a keg (for average gravity beers) I don't notice much further change.

Give it taste and see what you think.

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Old 11-22-2006, 12:23 PM   #3
Oct 2006
Front Royal, Virginia
Posts: 75

I think you should just judge it on how it tastes like Mikey said. Yea it might change with time, but if its good enough to serve...serve.
Give beer to those who are perishing, wine to those who are in anguish;Let them drink and forget their poverty and remember their misery no more. -- The Bible, Proverbs, Chapter 31 verse 6 and 7

Primary #1: I'll be Bock

Primary #2: Ash Red Lager

Secondary: Empty

Bottled: Rengaw Leaf Stout

Up Next: Unsure...

Thinking About: Banana Spice(?), Scottish Ale

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