Lagering, what do I do?

[msedtal]

I have a Munich Helles and Dunkel in the fermentation chamber, and they have been fermenting for a couple of weeks now.

In order to lager, do I just drop the temperature down while still in the primary fermentor? Do I cold crash and then transfer to kegs? If I put into kegs can I begin to carbonate them, or should I wait a little while.

Thanks for all your help, this is my first go at lagers.

 

[Yooper]

I'd consider a diacetyl rest, since many lager strains are notorious diacetyl producers and not everyone is expert at tasting it in low amounts.

After the diacetyl rest, I'd rack to the keg and lager for one week for every 8-10 points of OG. So, for a 1.060 beer, I'd lager for 6-8 weeks at 34 degrees. You can carb the beer while it's lagering, that's fine.

I don't like the idea of lagering on the yeast cake- 8 weeks to sit on the yeast cake after fermentation ends can create some yeast character/flavors and lagers are generally super clean and crisp and without yeast character.

 

[msedtal]

thanks for the help