Aging in a keg worm or cold temp

Hi all,

My question is I brewed a Oktoberfest ale 2 weeks ago. I would like to age it for 2 month. Beer smith instruction said to push 12.5 PSI of Co2 for 2 month at 39 degrees, but since a keg is essentially a big bottle should it be aged at room temp? And if so how much Co2 should I push throw keg while it's aging at warm temp.

Thanks for the replies

 

What's a keg worm?

 

It's an Oktoberfest so it needs to be lagered.... I would follow beer Smiths instructions

 

I don't know about Oktoberfest, with an estery yeast you would get a different profile whether the yeast were dormant or not. I see recommended ageing temps all over the ballpark and am still trying to figure out how much of a difference it really makes.

 

If your recipe used a lager yeast, than you want to age it cold. If you used an ale yeast you can do either way. If your going warm, then you'll need a higher pressure on your CO2 gauge. Here's a good site and chart to help explain that.

http://www.kegerators.com/articles/carbonation-table-pressure-chart.php

 

I used ale yeast for this batch I used Kolsch. Since I did not use lager years should I still lager the final product

 

Thanks for the information I went ahead and cold keyed it ay 12.5 PSI