Pressure Fermentation - One Week into fermentation

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BrewingChip

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Hey everyone,

I brewed an Oktoberfest that has been fermenting for one week in my fermentation bucket. Here’s some info about the five gallon brew:

• Pitched when the temp was in the low/mid 60s
• Added to an insulated fermentation cooler with frozen gallon jugs of water.
• Temps in the cooler were hovering between 59-61 degrees for 4 days, then between 63-65 for 3 days
• This is my first time ever brewing a lager, and I understand that I am not truly lagering this beer.
• I am hoping to have this ready to be consumed for a Halloween party on 10/26, so in three weeks. I understand this is a fast time around.

My question is… should I still pressure ferment at this point? Is it worth doing now, or should I just leave the beer on its own? I have a corny keg, a CO2 tank, and a spunding valve that I could use. If I can/should pressure ferment, could someone provide guidance on how I should do this at this stage of the beer?

Many thanks!
 
It probably would have been better to ferment in the keg from the get-go. You could have pushed temps up to the 70s and quickened the whole process.

What yeast are you using?
 
Yeah depending on your yeast/og I wouldn’t be surprised if you’re done, especially if it’s 34/70 or one of it’s variants.

I assume you’re going to keg this? How do you plan to carbonate? You can turn this around in time for the party and still have a good beer for your guests. But depending on a few factors mostly surrounding abv and hops(especially late additions) it may not be 100% there yet, and that’s ok.

If you’re a podcast person I highly recommend checking out brulosophy and their information about warm fermented lagers(as well as a bunch of other info).
 
Did you check the gravity? If you're slightly above expected FG, you could possibly transfer to the keg and pressure ferment the rest of the way.
Also, do you have a spunding valve? (Edit - Just reread your post, answered my own question.)
 
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It probably would have been better to ferment in the keg from the get-go. You could have pushed temps up to the 70s and quickened the whole process.

What yeast are you using?
I am using 34/70. Used two packets of it.
 
Yeah depending on your yeast/og I wouldn’t be surprised if you’re done, especially if it’s 34/70 or one of it’s variants.

I assume you’re going to keg this? How do you plan to carbonate? You can turn this around in time for the party and still have a good beer for your guests. But depending on a few factors mostly surrounding abv and hops(especially late additions) it may not be 100% there yet, and that’s ok.

If you’re a podcast person I highly recommend checking out brulosophy and their information about warm fermented lagers(as well as a bunch of other info).
Yup, I plan on kegging this. My kegerator has two kegs in it already so I was unable to use that space for any kind of lagering.

I will definitely check out that podcast!
 
Yup, I plan on kegging this. My kegerator has two kegs in it already so I was unable to use that space for any kind of lagering.

I will definitely check out that podcast!

Yeah if you’re using 34/70 I would suspect it’s already done fermenting.

Do you have space to put this in a keg and then get it cold? If so I would recommend doing that and burst carbonating per brulosphy’s guide on their website. Basically you’re putting it under(comparatively) higher psi for a short time to get it carbed. Then let it sit in there until it’s time for your party.

If you don’t have the space I would just leave it where it’s at until you do, then proceed as above.
 
Yeah if you’re using 34/70 I would suspect it’s already done fermenting.

Do you have space to put this in a keg and then get it cold? If so I would recommend doing that and burst carbonating per brulosphy’s guide on their website. Basically you’re putting it under(comparatively) higher psi for a short time to get it carbed. Then let it sit in there until it’s time for your party.

If you don’t have the space I would just leave it where it’s at until you do, then proceed as above.
I do have an extra keg and extra (full) CO2 tank, but I don’t yet have space for it in my kegerator or fridge.
Did you check the gravity? If you're slightly above expected FG, you could possibly transfer to the keg and pressure ferment the rest of the way.
Also, do you have a spunding valve? (Edit - Just reread your post, answered my own question.)
Just checked this evening - it’s at 1.014, so right around where I was hoping it would finish.

I don’t have room in my kegerator to store it at the moment - should I transfer into a keg and carbonate at room temp until I can throw it into the cold kegerator?
 
You can keg it now, but I would recommend leaving it as is until about a week before the party. I always recommend keeping it in the fermenter for at least two weeks. Longer if you have the time. The yeast clean up off flavors after the main fermenting feast, resulting in better beer. IMO
 

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