LAGER HELP

I have always force carbed while lagering at about 34F. At that temp you should have it at about 6-9 PSI depending on style.


Here is a link to a handy pressure/temp/volumes of CO2 chart:

http://www.kegerators.com/carbonation-table.php

I have a copy of this magneted to my keezer.

 

“When it is time to lager in the 30's for the last step, what temperature do you do this at?”

I am guessing that you know the difference between the ‘stages’ of primary fermentation and the later stage of lagering (referred to as secondary fermentation) but:

• You need to primary ferment at cool temperatures like 50°F
• The ‘second’ stage of secondary fermentation (lagering) needs to occur cold

So, what is the ‘definition’ of cold? The general answer is something below 40°F. Some BA’s will tell you that the ‘answer’ is around freezing (32°F). As a homebrewer it is your choice. You should lager cold but you get to decide whether freezing temperatures are necessary.

Cheers!

 

I lager at 40F.

I usually keep just enough CO2 pressure to maintain a seal while lagering. At the end of the lagering period, I carbonate to style.

 

I took others advice here when I did my first czech pils, and lagered at my keeer temps. Only because I wanted to free up my fermentation freezer for some other ales at a common temp, and I had a keg and room for it.

I did 36* for 5 weeks and was impressed with what I got.

I had the beer in primary and left it there, allowed it to warm to do a diactyl rest, and then started the lagering at 36* for a week. I then moved to a the keg, and kept it there, while carbonating it at 9-10PSI.

Turned out great. I think it's akin to dryhopping an IPA in the keg while carbing it. I can do two things at once, and keep the movement to a minimum.