Cody Taylor (18.104.22.168)
|Posted on Friday, August 01, 2003 - 03:54 pm: ||
Howdy all, new to the forum here and I have a question. I'm giving my Oktoberfest its diacetyl rest as I write this (first Lager for me). My query is this, since I don't at this point keg, or counterpressure fill, what method(s) do you use to carbonate your Lagers. Here is my proposal...
After a 4 week secondary @ 40ºF I plan on bringing the batch to room temp, rehydrating some cheap dry yeast and pitching it with the priming sugar at bottling. I'll then leave the bottled batch at room temp (70 - 74ºF) for 1-2 weeks, popping one open every few days to check on the progress. After that I plan on keeping this batch very cold until either its all drunk or I need to make space in my brew fridge again. Any gaping holes in this technique? Thanks for the time.