hi all,
I have recently brewed a Schwarzbier with an OG of .052.
pitched saflager s-23 yeast at 18 degrees, set fridge to 13 degrees.
This fermented for approx 14 days with a new reading of .022.
I have left this in the fermenter and gradually reduced temp to 6, over 5-6 days, and my gravity reading has not moved from .022.
is this normal for a lager? or has my yeast decided they've had enough?
a lot of people mention "racking to a secondary." can i do this directly into the keg, or do i need to have a means for pressure to escape, ie airlock?
My plan was to put it in the keg, force out any oxygen with a little co2, and burp of keg, then leave for 4-6 weeks (if i can keep my hands off it)
this is my first lager so am unsure of best process.
Do people generally secondary ferment in new vessel? is his beneficial or just risky for infection?
thanks,
David
I have recently brewed a Schwarzbier with an OG of .052.
pitched saflager s-23 yeast at 18 degrees, set fridge to 13 degrees.
This fermented for approx 14 days with a new reading of .022.
I have left this in the fermenter and gradually reduced temp to 6, over 5-6 days, and my gravity reading has not moved from .022.
is this normal for a lager? or has my yeast decided they've had enough?
a lot of people mention "racking to a secondary." can i do this directly into the keg, or do i need to have a means for pressure to escape, ie airlock?
My plan was to put it in the keg, force out any oxygen with a little co2, and burp of keg, then leave for 4-6 weeks (if i can keep my hands off it)
this is my first lager so am unsure of best process.
Do people generally secondary ferment in new vessel? is his beneficial or just risky for infection?
thanks,
David