Things on my mind:
Fermentation and aging:
I can control temps exactly, and have the ability to ferment under pressure if needed.
I don't mind waiting some to drink it, but what I don't want is to have my fermentation chamber tied up at a moderate temp for two months. So it seems to me there are a couple paths after some research here:
-Ferment in a regular carboy at ~55F for about 2-3 weeks, let it come up to ~68 for 2-3 days for a dialectal rest.... at that point, can I keg it and "lager" it at regular kegerator temps (mid 30's)? Or is that too cold? I've also heard that you can keg it here, hit it it with gelatin, force carb and drink it in about a week like you would with an ale. Thoughts on that?
-Fermentasauraus at 15psi, at ale temps of 68-70. I read that it will be done in a week, at which point you can keg it and lager it normally (at what temp?) OR hit it with gelatin, force carb the rest of the way, and drink it fast.
Any thoughts or input would be good. Again, I'm trying to avoid tying up the ferm chamber for weeks on end at ~55 degrees.
Fermentation and aging:
I can control temps exactly, and have the ability to ferment under pressure if needed.
I don't mind waiting some to drink it, but what I don't want is to have my fermentation chamber tied up at a moderate temp for two months. So it seems to me there are a couple paths after some research here:
-Ferment in a regular carboy at ~55F for about 2-3 weeks, let it come up to ~68 for 2-3 days for a dialectal rest.... at that point, can I keg it and "lager" it at regular kegerator temps (mid 30's)? Or is that too cold? I've also heard that you can keg it here, hit it it with gelatin, force carb and drink it in about a week like you would with an ale. Thoughts on that?
-Fermentasauraus at 15psi, at ale temps of 68-70. I read that it will be done in a week, at which point you can keg it and lager it normally (at what temp?) OR hit it with gelatin, force carb the rest of the way, and drink it fast.
Any thoughts or input would be good. Again, I'm trying to avoid tying up the ferm chamber for weeks on end at ~55 degrees.