Carbonating a lager

[tmcmaster007]

After several years of brewing ales I decided to try a lager. My basement stays at pretty good ale temps depending on where I've put the carboy and have never given too much time or thought to exact fermentation temperatures and have had good results. I have a temperture controlled chest freezer now that I plan to use for this lager.

After primary and secodary fermentation at the temps recommended I transferred to a keg for lagering. Due to space limitations I decided to add the priming sugar to the keg instead of force carbonating as I usually do. I read that the two schools of thought are to carbonate while lagering, or carbonate after lagering, but admittedly, there could be more options. As of now I have the keg in the freezer (at fermentation temp), but am second guessing myself at every step. Here are my questions:

1. Should I leave the keg at room temperature for a while in order for the beer to carbonate, then lower temperture to lager temp. for 6weeks or so?
2. Immediatly lower temps to lagering temps? Don't think the yeasties will eat the sugar enough for Co2 Production and carbonation.

Thanks!

 

[JRems]

I would leave it at room temp for at least a week or two before lagering.

 

[Yooper]

I would leave it at room temp for at least a week or two before lagering.

I agree, if you added priming sugar to the keg.

Next time, don't add priming sugar, just keg and lager. Then either prime, or force carbonate.

 

[tmcmaster007]

Thanks for the replies. Yes, for sure next time, carb after lagering. Oops.

 

[scootdog]

room temp, then lager. You want to carbonate first, the lager.... just an opinion....