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Old 12-12-2012, 10:26 PM   #1
Spartan1979's Avatar
Feb 2011
O'Fallon, MO
Posts: 1,703
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I'm interested in how you handle your lagers after fermentation is done. Do you slowly ramp down the temp from fermentation temp to lagering temp or so you just crash it. Do you lager it on the yeast (and trub) in the primary or transfer it to a secondary or keg?

I've got a Munich Helles in my fermenter that I used S-23 yeast in. It's the first time I've use a dry lager yeast so it will be interesting to see how it turns out. I've been dropping it 1 degree C every day over the last couple weeks. I reached 1 C this morning and I need to figure out what I'll do with it next. I'll probably just rack it to a keg this weekend.

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Old 12-13-2012, 12:20 AM   #2
Bulls Beers
Bulls Beers's Avatar
Sep 2007
, Boston Bomber#1 place of death...
Posts: 3,287
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After the D-rest If It needed one, I rack to a keg. Then I drop the temp about 3 degrees until I hit 32. I lager for about 4-8 weeks, or until I have space in my kegerator. Never less than a month.
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