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- May 18, 2012
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Aaaah Henry Weinhard’s!Sorry, should of said Pacific Northwest. Oly, Rainier, Heidelberg, Blitz Weinhard.
Aaaah Henry Weinhard’s!Sorry, should of said Pacific Northwest. Oly, Rainier, Heidelberg, Blitz Weinhard.
That is amazing. Personally need to add some Genny, Genny Cream Ale, Ortlieb'sSpeaking of old beer, check out my vintage beer collection. A real electricity waster if there ever was one! Beers of my mis-spent youth. Makes me happy just gazing at it!
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That has been my experience.Watch how often and how much you taste along the way or you won't have any left to compare at the 6 month time.
Lager them cold, mine lager at 34F. 90 days for most lagers, 180 days for Oktoberfests. The great thing is you can hook the keg up and test them along the way!
Unless you have a way to control for air suck-back, I would transfer to the keg at ambient and forget the cold crash. Not needed, and if done without suck back provisions will expose the beer to O2.I have a Märzen in the fermenter now. Once a Diacetyl rest and cold crash are complete, I was going to transfer to a keg for the lager phase.
My question is, do I lager (lets say 38f) for 6 months and then carbonate at the end of the lager part or do I carb first, remove the gas and lager?
Unless you have a way to control for air suck-back, I would transfer to the keg at ambient and forget the cold crash. Not needed, and if done without suck back provisions will expose the beer to O2.
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