ArcaneXor
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- Nov 10, 2007
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I am currently fermenting a batch of a "fake" Kolsch in my Mr. Beer at about 65 deg C in a picnic cooler. Despite being made from Mr. Beer ingredients, it surprisingly does what a Kolsch is supposed to do from what I have read, which is smell like sulfur, have persistent Kraeusen and yeast that just doesn't seem to want to settle (despite being brewed with generic dry yeast).
My question pertains to lagering once the primary fermentation is done (keeping in mind I do not have the option of racking to a secondary at this point). I see my options as follows:
1.) Stick the whole Mr. Beer in the fridge for a month, take it out for a couple of days to give the remaining yeast a chance to recover, then prime and bottle and let carbonate at room temperature. My major concern is leaving the beer in the Mr. Beer keg for that long, since it doesn't have a proper airlock. So oxidation and autolysis is what I am worried about in this scenario.
2.) Prime, bottle and stick in the fridge immediately. After a month, take the bottles out of the fridge, shake them up to rouse the yeast and store at room temp for a couple of weeks to get the carbonation done. What I am worried about here is getting insufficient carbonation is case all the yeast are killed by the extensive refrigeration.
Any advice would be appreciated. And yes, I am looking forward to getting some real equipment early next year so that I can use proper brewing procedures.
My question pertains to lagering once the primary fermentation is done (keeping in mind I do not have the option of racking to a secondary at this point). I see my options as follows:
1.) Stick the whole Mr. Beer in the fridge for a month, take it out for a couple of days to give the remaining yeast a chance to recover, then prime and bottle and let carbonate at room temperature. My major concern is leaving the beer in the Mr. Beer keg for that long, since it doesn't have a proper airlock. So oxidation and autolysis is what I am worried about in this scenario.
2.) Prime, bottle and stick in the fridge immediately. After a month, take the bottles out of the fridge, shake them up to rouse the yeast and store at room temp for a couple of weeks to get the carbonation done. What I am worried about here is getting insufficient carbonation is case all the yeast are killed by the extensive refrigeration.
Any advice would be appreciated. And yes, I am looking forward to getting some real equipment early next year so that I can use proper brewing procedures.