Jakeintoledo
Well-Known Member
I have a question about lagering an Oktoberfest....I fermented, did a diacetyl rest on and am now lagering a batch of beer, and did a grav check today. it's at 1.014, which is where I roughly am shooting for. I only have one fridge in which to lager, and I was hoping to do a double batch of the same beer this weekend. My fridge can contain two Carboys and probably a couple of Corny kegs. I was thinking about putting the existing batch into a Corny keg to lager in the fridge, but the fridge will be coming up to ferment and Diacetyl temps while the lagering batch is still in there. I have a home-made temp controller that can get the fridge up to room temperature if I need it, which definitely comes in handy with temp control of the beer's environment.
My question is this: will the higher temps do any harm to the beer? I don't want to create any fruity esters that higher temps + lager yeast might create, but I'm already into secondary and I don't think that's a huge threat, given the gravity. I'm also concerned about making a Corny bomb (though I've never used a corny keg, so maybe that's not realistic).
Thoughts are welcomed....I'm headed over to my LHBS to pick up the ingredients and the corny keg if this will work.
My question is this: will the higher temps do any harm to the beer? I don't want to create any fruity esters that higher temps + lager yeast might create, but I'm already into secondary and I don't think that's a huge threat, given the gravity. I'm also concerned about making a Corny bomb (though I've never used a corny keg, so maybe that's not realistic).
Thoughts are welcomed....I'm headed over to my LHBS to pick up the ingredients and the corny keg if this will work.