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Thanks for the reply. Well, I'll see how it goes I have it at 36 degrees right now. I could always ramp it up a few degrees I imagine.

That website is a great reference tool! Thanks so much.

That sort of brings up another question, at what temperature is lager yeast no longer viable for fermentation? I imagine this is strain dependent, but is there a bottom line temperature for all lager yeasts?

Thanks for the answer. That's sort of what I expected would happen. Like you, I was suspicious my beer had not completely attenuated even though it was at the same FG over several days but it tasted a tad sweet. Well, I guess we'll see how it turns out. Thanks again!

I have looked all over the net and kind find the answer. Does yeast continue to ferment during the lagering process or does it go dormant? I was just curious if I could expect any change in alcohol content post lagering.

This seems like the solution to me, the CO2 just doesnt seem to be getting to the bottom. I'm gonna try rocking it and see how that works. I think the ball lock is fine, I've never had a problem with it before. I mean I wouldnt have a good pressure release when purging if I didnt right?

Yeah, Yeah, it pours with no head and the mouthfeel is flat. I've poured off at least 4 pints now, so I don't think it's the headspace. But the top is fully carved. I've made porters and stouts before and this has never happened.

I force carbed at 30 PSI for 3 days, let it set and forget for a month at 12 PSI, it pours flat. I ramped up to 30 again for 3 days. It still poured flat. This weekend I popped the lid off of the keg and it looks hazy on top. Turns out that was carbonation. I dipped a shot glass in the top...