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Hi guys, I was wondering what interesting touch I could bring to "simple" lagers and thought about refermentation in bottle by some kind of funky Brett savage yeast, mixed with a classic cerevisiae. Something like Orval : hoppy during first months, but funky 6 months after bottle conditioning...

Hello, Did anyone try to achieve natural carbonation in the lagering vessel without applying pressure in the vessel ? I mean by stopping primary fermentation at around 55-60% attenuation, slowly decreasing temp from 9°C or so to 1°C by 1°C/day and then letting the remaining extract ferment...