I'd got a CA common in the fermenter, been in two weeks. Fermentation seems to have picked up a bit, perhaps cuz it's a bit warmer. Maybe four bubbles every minute. Original gravity was 1.045; final should be about 1.015. I haven't taken a gravity yet pending the answer to this query.
I'm going to be kegging this.
What I'm wondering about is whether I can move it to the keg in my keezer in a day or two. It's possible it's still fermenting a bit, but since I'm kegging, not bottling, does it matter? I'd like it with less alcohol rather than more, and don't think the difference will matter that much. The reason for the rush is that I have to leave town for a few weeks, and don't want to leave it in the fermenter that long. The yeast is Wyeast California Lager, which despite the name is not a cold temp yeast, so I expect it will expire in the keezer.
I could keg it and NOT force carbonate (it's very unlikely it would keg condition itself to any big degree) but I'd prefer to carbonate now so that it's ready on my return, but not absolutely necessary.
And on a more general note, I've been wondering about the effect of kegging and force carbonating, since throwing it in the keg is similar to a secondary, but with colder temps (in a keezer). If I were to have used a real lager yeast (as I understand they did with CA commons) would that have worked, ie would it have sorta lagered in the keezer, with or without being force carbonated?
Sorry, this must have been answered but couldn't compose a search to ferret it out.
Rob
I'm going to be kegging this.
What I'm wondering about is whether I can move it to the keg in my keezer in a day or two. It's possible it's still fermenting a bit, but since I'm kegging, not bottling, does it matter? I'd like it with less alcohol rather than more, and don't think the difference will matter that much. The reason for the rush is that I have to leave town for a few weeks, and don't want to leave it in the fermenter that long. The yeast is Wyeast California Lager, which despite the name is not a cold temp yeast, so I expect it will expire in the keezer.
I could keg it and NOT force carbonate (it's very unlikely it would keg condition itself to any big degree) but I'd prefer to carbonate now so that it's ready on my return, but not absolutely necessary.
And on a more general note, I've been wondering about the effect of kegging and force carbonating, since throwing it in the keg is similar to a secondary, but with colder temps (in a keezer). If I were to have used a real lager yeast (as I understand they did with CA commons) would that have worked, ie would it have sorta lagered in the keezer, with or without being force carbonated?
Sorry, this must have been answered but couldn't compose a search to ferret it out.
Rob