I currently have a Octoberfest lagering in my fridge for the past 2 weeks. I would like to age it until September. What would be the proper or best procedure for aging? I am just getting into kegging and I was told to keg and carb it and let it sit. Looking on advice as to what the proper procedure should be for aging. Should I age in a keg or carboy? If kegged should I carbonate? Aging temperature? Is aging even necessary? Thanks for any advice.
Octoberfest Aging?
- Thread starter MIWI
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I keg mine, carbonate it and leave it in the kegerator set at my preferred serving temperature (38° to 40°).
After the diacetyl rest I slowly cooled over several days to lagering temp. I set the psi on the corney then and left it alone for 2 months, tweaking temp up to about 38, like Kevin.
Are you going to leave gas on this until September, or are you removing the gas after carbonation?Looking. After all the replies and discussing with my local homebrew shop I kegged and carb and stored in the kegarator until hopefully Sept. The carb was a toss up not sure if it will be ok by Sept.
I keg the lager with a sugar charge and let it naturally carbonate at room temperature for a couple weeks. Then into the lagering refrigerator at 34F for 90 days. I inject the kegs with gelatin around 2 months or so, timing not critical.
Put the keg on CO2, 9 lbs, 38F and tap. Start tasting at 90 days, try to age it out 6 months if you can hold back. Pull a pint to drink and evaluate every couple weeks. Let it lager.
Put the keg on CO2, 9 lbs, 38F and tap. Start tasting at 90 days, try to age it out 6 months if you can hold back. Pull a pint to drink and evaluate every couple weeks. Let it lager.
Oktoberfest is one of my 10-gal batch brews (usually I do 5-gallon batches.) Two separate kegs, since I find myself nipping at it all summer. When September hits I find the one keg a bit low, but there is a full one ready to tap. Also my fermenters are 7g so I try different yeasts on the same batch.
Lager as long as you can.
Lager as long as you can.
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