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Aging in a keg worm or cold temp

Discussion in 'Bottling/Kegging' started by adarelme, Oct 11, 2014.

 

  1. #1
    adarelme

    Active Member

    Posted Oct 11, 2014
    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
     
  2. #2
    Owly055

    Well-Known Member

    Posted Oct 11, 2014
    What's a keg worm?
     
  3. #3
    teddy4xp

    Well-Known Member  

    Posted Oct 11, 2014
    It's an Oktoberfest so it needs to be lagered.... I would follow beer Smiths instructions
     
  4. #4
    Kee

    Supporting Member  

    Posted Oct 11, 2014
    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.
     
  5. #5
    Hammy71

    Senior Member  

    Posted Oct 11, 2014
  6. #6
    adarelme

    Active Member

    Posted Oct 11, 2014
    I used ale yeast for this batch I used Kolsch. Since I did not use lager years should I still lager the final product
     
  7. #7
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Oct 11, 2014
    Yes, for the "cleanest" flavor.

    Beer ages fastest at warm temperatures, but sometimes cold conditioning is what is needed to smooth out and crisp up the flavor of the beer.
     
    Hammy71 likes this.
  8. #8
    adarelme

    Active Member

    Posted Oct 13, 2014
    Thanks for the information I went ahead and cold keyed it ay 12.5 PSI
     
    Hammy71 likes this.
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