I'm doing an Octoberfest now. Fermentation is done and it's in secondary at 50 degrees. Beer is looking very good with nice color and clarity. I plan on lagering for a few more weeks so my question is should on lager in the carboy or in the keg under pressure carbonating?
Lager Octoberfest
- Thread starter bombdog
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cooper
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I always lager in the keg. Its just a lot easier and I get to omit the step of sanitizing and racking to a secondary. And I get to sample the beer easier as its lagering in the keg. Once it's lagered for enough time I just bump it up to serving temps and I'm good to go.
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+1. After fermentation is done I always rack to a keg and under pressure for the lagering time. Slowly drop the temp down to 32 for a month or two. Always at least a month. A little late, but I just kegged an Oktoberfest last week. It will be great right at the beginning of October.
What temperature are you lagering at? I like to lager at near freezing, for a longer period of time, for the cleanest and crispest finish to the lager. I generally hold it at 34 degrees, and keep it there for about a week for every 8-10 points of OG. So, for a 1.064 OG lager, I'd lager near freezing for 6-8 weeks if possible.
scottgandersonmd
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Ok so secondary question- once it's lagering in the keg- do you pressurize it to carbonation (ie 13-15psi) or just fill it with CO2, purge out the O2, and leave it disconnected for a while. Does it matter?
Either way. I carb it up while it's there, since why not?
