luckybeagle
Making sales and brewing ales.
I've brewed a Dusseldorf Altbier and fermented it at 15 PSI at room temperature. I've recently reached final gravity and am preparing to move it to my chest freezer within the next 1-2 days for lagering at 35F for 3-4 weeks before kegging (it's Wyeast 1007 - a top cropping yeast, hence the krausen in the pic).
Since the temperature is so low, am I less likely to have negative effects of yeast autolysis if I keep them in primary on the yeast cake?
Or would it be more wise to crash, fine, and keg it now, and let it sit for 2-4 weeks in the keg under pressure before serving?
Since the temperature is so low, am I less likely to have negative effects of yeast autolysis if I keep them in primary on the yeast cake?
Or would it be more wise to crash, fine, and keg it now, and let it sit for 2-4 weeks in the keg under pressure before serving?