As a homebrewer, my process for brewing lagers was as follows:
- Ferment for 3 weeks in a glass carboy at 50 degrees
- Transfer to secondary carboy for 4 weeks of lagering at roughly 32
- Keg, carbonate, and serve
From a professional perspective, how does this get handled? Primary fermentation for 3 weeks at 50, drop the yeast, crash cool/lager for 4 weeks in the fermenter, then transfer to keg/brite tank? Something else? Different methods?
Any insights would be greatly appreciated!
- Ferment for 3 weeks in a glass carboy at 50 degrees
- Transfer to secondary carboy for 4 weeks of lagering at roughly 32
- Keg, carbonate, and serve
From a professional perspective, how does this get handled? Primary fermentation for 3 weeks at 50, drop the yeast, crash cool/lager for 4 weeks in the fermenter, then transfer to keg/brite tank? Something else? Different methods?
Any insights would be greatly appreciated!
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