Through bad planning on my part, and a lack of drinking on my wife’s part, I have a lager that’s ready to be racked but nothing to rack it into. I was expecting to have a free keg by now but I’ve been away working and not drinking enough.
So, if I put this in the cold room (32-34F) without racking it off the yeast, how long do you think it would last? I’m gonna have a keg after Christmas but will it hurt anything until then? I know it won’t be as clear as it could be if I rack it closer to serving time (I have to serve it Jan 7 - not my original plan) but otherwise is there a problem? Does yeast autolysis happen slower when it’s cold? It’s been about 3 weeks since I made it.
RDWHAHB! a couple of weeks is not going to hurt anything particularly at colder temps. Tom S recently posted about a carboy he ‘lost’ in a closet for a year. no worries.
I personally have never had any trouble with autolysis. I have a Maibock that I brewed back in Sept and have had it in primary since. Of course it has been sitting at 34 F for about 3 or so months now,with no ill effect. In fact I believe its one of the best beers I have ever brewed at least in recent memory.You certainly are not going to hurt the beer by letting it sit a few extra weeks, if anything it will do it some good and allow the yeast to further clean it up from primary. No worries.
No worries. Actually Dan Gordon of Gordon Biersch fame recommends lagering on the yeast as a standard practice. The yeast continues to clean the beer and will continue to flocculate while lagering. Allow the beer to lager on the yeast for a month. Just drop the temp slowly to at least 40F preferably 34F.
Yes busy working…Still brewing though. British IPA and a Belgian strong on tap. Kölsch and Imperial Stout in the fermenters.
Just tasted a VERY nice Chouffe Bock in Amsterdam…