Subject says it all. Doing my first lager. It's fermented and in fridge still on trub. Do I have secondary it for lagering?
I begin lagering in the primary and finish in the keg.
primary fermentation (12-14 days) --> D-rest (2 days) --> temp drop (a few degrees each day until ~35*F) --> add gelatin for clarity --> cold rest (2 days @ ~35*F) --> transfer to keg --> continue lagering in the keg @ ~35*F until ready (4-8 weeks).
This allows the majority of yeast/sediment to drop out of suspension before transferring to the keg, and then the majority of lagering time is done in the keg. I end up with very clear, crisp beer and almost no sediment in the bottom of the keg when it kicks.
two_one_seven said:I wonder though, by adding gelatin before the bulk of lagering aren't you dropping out the yeast before it can finish the aging/lagering process? Curious but since it's working for you I guess this isn't the case.
I was worried about that at first as well, but it doesn't seem to be an issue, at least for me.
I wonder if it would taste different if I waited until after lagering to add gelatin. Sounds like a good experiment for a split batch.
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