I have a cream ale that's been in the primary for 3 weeks. Gravity is stable and it's tasting nice. I don't have time to keg for a week or so. I want to drop the temp and lager it while it waits for me. Any issues lagering in the primary?
I have a cream ale that's been in the primary for 3 weeks. Gravity is stable and it's tasting nice. I don't have time to keg for a week or so. I want to drop the temp and lager it while it waits for me. Any issues lagering in the primary?
Yes, absolutely. Lagers are where a secondary is required. You will have some bad off flavors having it sit in the yeast cake that long.
bottlenose said:I wouldn't go that far. Its hard to imagine yeast going 2 months without throwing off bad flavors (2-3 week ferment plus 1-2 month lager).
Peppers16 said:Am I right in saying this is really a cold crash rather than lagering? I think people can place too much emphasis an lagering. The difference to taste it makes is probably only discernible to the most discerning drinkers.
TrainSafe said:My last beer sat on the yeast cake for three months and it was among the best I've ever made.
You are reading way too many 30 year old books. This MAY have been true at one time using whatever yeast was taped to the top of the can of extract that had been sitting on a shelf for who knows how long. This is not necessarily the case anymore with fresh liquid yeast, fresh ingredients and temperature control. Now it is possible to just put the little guys to sleep for a long time. Unless you have a RECENT study showing the death of and subsequent measurable effects of yeast sitting under 5 gallons of beer in a bucket or carboy for a given period of time then I will vigorously question your generalization.I wouldn't go that far. Its hard to imagine yeast going 2 months without throwing off bad flavors (2-3 week ferment plus 1-2 month lager).
Not if you are using Liquid Yeast. My second brew was a schwarzbier that was lagered completely in primary. No off flavors at all. High quality yeast should be fine with it.
I wouldn't go that far. Its hard to imagine yeast going 2 months without throwing off bad flavors (2-3 week ferment plus 1-2 month lager).
I wouldn't go that far. Its hard to imagine yeast going 2 months without throwing off bad flavors (2-3 week ferment plus 1-2 month lager).
Enter your email address to join: