« on: May 06, 2013, 02:34:48 PM »
Time for someone to pick up a couple buckets!
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We have three now50 gallons lagering in corny kegs as I type this.I really need another chest freezer and more kegs so I can do this...That sounds ridiculously awesome.
I'm picking up a new freezer tomorrow for this exact purpose.
I am wanting to do an Octoberfest and was curious if anyone lagers in corny kegs? I have a fridg that is temperature controlled for the primary and diacetyl rest and was thinking I could rack off to a corny keg and let it sit at the lagering temp for 6 weeks.My Ofest primaries for two weeks, D-rests for one, crashes for another one or two then is transferred to cornies where it will lagers to sublime deliciosity for ~5 months.
I guess since Washington has all the hops we can let Oregon claim yeast... way to go Wyeast!
"Freedom is temporary unless you are also Brave!" - Patriot
Well, Maui brewing does it in all 3 phases (to my knowledge): Mash, boil, and secondary.
I typically add mine to the keg post-fermentation, this allows me more control. I add it in a couple of hop sacks with weights. Anywhere from 0.5-1.5lbs/5gallons. It usually takes anywhere from 3-14 days depending on the style of beer and the amount of coconut added.. I generally toast it in the oven on the lowest bake setting for 10-15 minutes with frequent stirring until golden brown (the house smells fantastic, BTW!), before adding it to the beer. You want to use the organic stuff, not the coconut you find in the baking aisle.