Originally Posted by emyers
I may have jumped the gun. My Lager has been sitting in the secondary for about 3 weeks now at 44F and i charged with 30 psi CO2. Will this stop the lagering process? Will the beer still mature more with CO2 added?
Well, I'm just speaking from experience. If it were mine, I'd bleed off pressure to about 10 lb or so just to keep a good seal, and let it rock for about 3 more weeks, then transfer to a serving keg. The pressure will not hurt the yeast, but at 30 lb/ 44f, it sure will be fizzy..