Lagering in a keezer

[Fuzzywumpers]

Yes, I've done my searches. Yes, most of my questions were answered that way. However, there is one aspect I could not find in existing posts. I found parts of my answer, but not specifics.

If I ferment a lager in my keezer @ 50 Degrees and drop it to 35-40 Degrees while I am lagering, what will happen to the other two beers (Stout and Kolsch) during this period? Also, should I keep it at the lagering temp to serve after lagering is complete? Or bring it back up to the 40's-50.

I would assume this would only help the kolsch out. Not sure about the stout.

FYI- This would be my first lager.

 

[rudu81]

It depends on the yeast you use. Stouts use ale yeast and need warmer temps. The packet/tube should give you an idea of the temp range for the yeast.

 

[DirtyPolock]

Yes, I've done my searches. Yes, most of my questions were answered that way. However, there is one aspect I could not find in existing posts. I found parts of my answer, but not specifics.

If I ferment a lager in my keezer @ 50 Degrees and drop it to 35-40 Degrees while I am lagering, what will happen to the other two beers (Stout and Kolsch) during this period? Also, should I keep it at the lagering temp to serve after lagering is complete? Or bring it back up to the 40's-50.

I would assume this would only help the kolsch out. Not sure about the stout.

FYI- This would be my first lager.

Are the stout and kolsch in kegs and being served? If so, then you will need to lower your pressure on the kegs since at a colder temperature they will absorb CO2 easier and then you will overcarbonate your beer.

 

[Fuzzywumpers]

Yes Dirtypolock, they are being served. That is exactly the type of info I was looking for. Thanks man.

 

[DirtyPolock]

Take a look at the following link:

Carbonation table

Look at your current temp and PSI and you will get how much volume of CO2 is dissolved in the beer. Now just go to your new lagering temp that your kegs will be kept in and find that same volume of CO2 with that temp, then you get your new pressure.

 

[Miscue]

Take a look at the following link:

Carbonation table

Look at your current temp and PSI and you will get how much volume of CO2 is dissolved in the beer. Now just go to your new lagering temp that your kegs will be kept in and find that same volume of CO2 with that temp, then you get your new pressure.

Thanks for that link. It will come in handy.

Cheers,
Brad