My first lager has been bubbling away in the fermentation chamber at 59*F for 4 weeks this Saturday. I've seen various methods in recipes for lagering with this strain and it has me rather befuddled. I understand that this is a 'hybrid' strain that prefers temps in between typical lager and ale fermentation temps. I'm trying to decide whether to rack into carboys for additional fermentation time at a lower temp. or if I should transfer to kegs and begin lagering at lower temp prior to carbing/service. I find the input from this forum really helpful so I'd really appreciate any advice you might offer for working with this strain. Really wondering what temperature to drop it to.
I'm very excited to try this beer. When I open the freezer I get a wonderful apple juice aroma, not cidery just apple-y. Had me a bit concerned at first. Last week I cracked a Weihenstephaner classic and took a sniff. Holy cr@p! It smelled just like freezer! Not sure if it was the correct impression but I took it as a good sign. Again, any advice regarding racking/lagering with 2112, specifically carboy or keg, temperature and lager time would be so very appreciated. Oh and one more thing. If you put it in a corny to lager, do you add CO2 pressure and if so how much. Wow, sorry for the ramblin' rookie post.