So I brewed a doppelbock back in early October 2019. It took 9 weeks to complete primary fermention (including diacetyl rest)
OG 1.096 / FG 1.016 with Saflager 34/70.
At the time of kegging for lagering, it looked, smelled and tasted wonderfully STRONG.
I usually lager german style beers in the serving keg @ 35 degrees for 6 to 8 weeks. But honestly the beer was around 10.5% ABV at the start of lagering and it kind of intimidates me.
In all honesty how long would you lager this beer, before you force carbonate for serving?
OG 1.096 / FG 1.016 with Saflager 34/70.
At the time of kegging for lagering, it looked, smelled and tasted wonderfully STRONG.
I usually lager german style beers in the serving keg @ 35 degrees for 6 to 8 weeks. But honestly the beer was around 10.5% ABV at the start of lagering and it kind of intimidates me.
In all honesty how long would you lager this beer, before you force carbonate for serving?