I have my first lager going right now. I did the fast ferment process and I’ve now gradually brought it down to 35. There were no off flavors when I started bringing temp down. Is there any difference between lagering on yeast or racking to keg and leaving in keggerator to lager. I’m itching to get another batch going
If you’re down to 35 with nothing left to ferment, those yeasties are sleeping anyway. You can rack and lager in the keg.
Agree, as an aside using a fast ferment the yeast should be in the collection ball. Right?
I think OP was referring to Brulosophy’s fast fermentation temperature control method
I can attest that at YHB we brew a lot of lagers and once they are cold crashed for 24-48 hours we run them through the centrifuge and on into packaging. Most of the “flavor improvment” you are going to get from extended lagering is simply removing the yeast. So yeah, if the beer tastes clean and you feel good about it rack it.