NShirtcliffe
Member
I have a horrible combined question. I am in Germany and have been advised to do the following (for a German Black Beer);
Primary 10 days (or until 1% fermentable sugar left)
Keg 4 weeks
Bottle cold under pressure (to leave the sediment behind))
The two sources disagree whether to carbonate at fermenting temp or to go directly to the chiller (4C) to carbonate. We have set the first batch to ferment at room temp for 2 weeks then plan to chill for a week then bottle.
I am not sure if this method is similar to secondary (the keg is under pressure) and am a little worried about generating lager flavours or losing some of the dark character.
Primary 10 days (or until 1% fermentable sugar left)
Keg 4 weeks
Bottle cold under pressure (to leave the sediment behind))
The two sources disagree whether to carbonate at fermenting temp or to go directly to the chiller (4C) to carbonate. We have set the first batch to ferment at room temp for 2 weeks then plan to chill for a week then bottle.
I am not sure if this method is similar to secondary (the keg is under pressure) and am a little worried about generating lager flavours or losing some of the dark character.