BrewingChip
Well-Known Member
- Joined
- Aug 23, 2017
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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!
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!