Bisco_Ben
Well-Known Member
Sorry to repost but I didnt get any answers in the other thread. So I am planning on doing the Boston Lager clone (Decoction/Krausening) as my first Lager in a long time and my first Decoction all together. I am planning on kegging the batch and force carbing instead of the Krausening. I was wondering however, once I have fermented the beer out for about 4 weeks at 50 degrees and am ready for the Lagering process, would it be ok for me to just transfer the batch from 50 degrees into my keg and put it directly into my kegerator and allow it to cold-age (Lager) for however long necessary? Or is it absolutely necessary to drop the temperature by a degree or 2 everyday until I reach ~30 degrees (as stated in the recipe)? I am trying to minimize the amount of time this lager takes up in my fermentation chamber allowing for me to continue cranking out Ales instead of waiting 2+ months in order to brew again. Also, would it be advisable to do a diacytel (sp?) rest for a day or 2 before transferring to keg?