If you have definitely reached final gravity, and perhaps held it for a few more days at fermentation temperature, the yeast have done all they are going to do, and the flavor has been brought to maturity. Now what remains is physical conditioning of the beer. So yes, you can keg the beer, chill it to help clarify it, and carbonate it at the same time. This general plan can be applied to any beer, ale or lager.
Sent from my SM-J727V using Tapatalk
Topic: Lagering a Kölsch (Read 824 times)
