Tangentile
Active Member
I'm doing my first extract brew. I guess it's a light lager-style, brewed with LME and sugar. Yeast was a Saflager S23. The temperature was between 22 and 24 degrees, which I know now is a little warm for that yeast.
It stopped fermenting in the primary about eight days ago and is reading 1.005 consistently. Smells and tastes great and quite dry. I was planning to rack it off into a jerry can which I was then going to put into a coolroom for a couple of weeks before bottling.
My question is, when the yeast gets down to a temperature it likes will fermentation start again? I don't have an airlock fitted to the jerrycan and was planning just to screw the top on. I just don't want the jerry can to explode in someone else's coolroom, as I won't be able to keep checking it and letting off any residual pressure.
Any thoughts?
It stopped fermenting in the primary about eight days ago and is reading 1.005 consistently. Smells and tastes great and quite dry. I was planning to rack it off into a jerry can which I was then going to put into a coolroom for a couple of weeks before bottling.
My question is, when the yeast gets down to a temperature it likes will fermentation start again? I don't have an airlock fitted to the jerrycan and was planning just to screw the top on. I just don't want the jerry can to explode in someone else's coolroom, as I won't be able to keep checking it and letting off any residual pressure.
Any thoughts?
