Beer Forum

Hello All,

After a 28 day ferment I racked my first lager over to kegs with the dip tube cut short and slowly lowered the temp from 50F to 40F.

Do I leave this beer on the remaining yeast for the entire 3-4 week period slowly lowering temp to 38-40F, then rack to serving keg?



Thanks

Kevin

I can't claim to be an expert, but I think as long as you left the flocced yeast in the fermenter, you'll be fine. I would even continue the slow drop in temp down to around 34.

Remember to keep just a little CO2 pressure on the keg as the temp drops, or the lid can come loose, from the contracting volume of liquid. 1 or 2 lb should be plenty.

kevBrew wrote:Hello All,

After a 28 day ferment I racked my first lager over to kegs with the dip tube cut short and slowly lowered the temp from 50F to 40F.

Do I leave this beer on the remaining yeast for the entire 3-4 week period slowly lowering temp to 38-40F, then rack to serving keg?



Thanks

Kevin

You can rack, after 6 weeks or so at 40... Or you can just start drinking it. I don't cut my dip tubes, and I don't rack a third time. IMHO, it is just another opportunity for contamination and oxidation.

It will be ready faster, the colder you can get it (just above freezing). I assume that you tasted it, and it wasn't buttery (needing a diacytal rest). Otherwise, you can ramp it up to 60 or so for a week. It'd you pitched enough healthy, viable yeast, then you shouldn't need a d rest.

I am primarily a lager brewer, now. I fill 10 or so kegs of lager all winter, to last me through the oppressive summer (where I only brew if I absolutely have to).


Mylo