First time posting on the forum, but I have been an AHA member for 2 years. I have a question about the lagering process.
I have two beers in primary fermentation, in my chest freezer, at 50F (German Schwarzbier and an IPA). The Schwarz has been in primary for 3 weeks (bubbling about once every 30 seconds, no krausen) and the IPA has been in primary for two weeks (bubbling about once every 15 seconds, but still with a thick layer of krausen . I am looking to begin the lagering process for the schwarzbier ASAP, because I need it to be ready to drink by June 11th.
My question is when should I began the lagering process? I normally do not use secondary fermenters, just a really long primary instead. Should I transfer to a seondary and lager, transfer to a keg and lager (leaving it to naturally pressurize) or leave it in the primary and lager?
Also, does anyone do a diacetyl rest at 65F before lagering? I was told to do this for at least 24hrs before lagering the beer.
I apologize for the number of questions, I am just confused with the lagering process, because I have never done a lager before.
Any input/advice anyone can offer would be greatly appreciated. Thanks!