Natural cabonating lagers
Posted: Wed Jan 05, 2011 1:26 pm
by FSUplumber
I am fermenting my first lager right now and am wondering if when its finished if I can rack it off to my bottling bucket and add sugar. Then naturally carbonate like Ales or do I need to keg it and artificially carbonate. I have the kegging equipment but I really like bottles. I searched the web and this forum but I cant find any definite answers. Is any one doing it, does the sediment give off flavores to the beer when it lagered.
thanks
Re: Natural cabonating lagers
Posted: Thu Jan 06, 2011 10:50 am
by Elbone
Same procedure as for ales. Prime, bottle, keep somewhere warm 'til conditioned, chill, open and drink!
Re: Natural cabonating lagers
Posted: Thu Jan 06, 2011 5:46 pm
by Blunt
I have had a problem naturally carbonating lagers that have been in a secondary fermentar for a while and most of the yeast has settled out. It seems to take them a while to carbonate and they are not as well carbonated as they should be. I either use some washed yeast I have on hand or a small packet of Muntons or something on that level to make sure that the priming suger has something to work with.
Re: Natural cabonating lagers
Posted: Fri Jan 07, 2011 6:59 am
by FSUplumber
Thank you for the help. I think I will crash cool it when the fermention is finished to 30 deg. , Hold for a week, rack to my bottling bucket, prime pitch about 5 grams of dry yeast and keep it at 70 deg for 2 weeks and enjoy!
Thanks Again