« on: November 16, 2012, 09:09:38 AM »
I've been reading this thread from the start. Posted a few times I think. I tried something new with my past couple of German Lagers that has really changed the game for me and made that "wow, that's amazing" beer.
This may be back there somewhere, but I have been lagering on the cake, in primary for 2-3 weeks before kegging. I'll let it finish out, raise it to 65F if it's not at FG, then bring it down 2-3F every day until I'm at 36F. I leave it there for 2-3 weeks, then keg and continue lagering until I need a beer on tap. I took one out the other day that was kegged for only a week as an emergency party continuer, and it was great. Not only clean, but really had "That German Lager Flavor".
Just passing along my experience with this.