Everyday I'm LAGERING (insert Shufflin dance track)

[flananuts]

So I've been lagering now at 33 degrees for about three weeks. Fermentation is done and the marks were hit and a sample tasted great. I ferment under pressure and I noticed that I still have a lot of yeast and such in suspension floating around. I'm going to filter this beer but I would have thought that 3 weeks at 33 degrees would have cleared this beer right up a la cold crash. Is this not the case with lagers?

 

[flananuts]

69 views and no comments. Title of post-awesome, content of post - apparently not so much.

 

[betarhoalphadelta]

I'd offer my thoughts, but I don't ferment under pressure, and I ferment in a Sanke so I can't see inside it anyway.

I just transferred my O'Fest from lagering to serving kegs last night after 4 weeks @ 34-35 degrees, and judging by the tubing it was flowing through, it looked brilliantly clear. I added gelatin about 1 week ago, so that also has an effect.

But like you, I'd expect 3 weeks at 33 degrees to leave a nice clear beer with nothing in suspension.

 

[ghpeel]

Give it another week or 2. If its still cloudy, then you've got something else going on. Any fruit in this beer?

 

[flananuts]

No Fruit in the beer. I tasted it and it tasted great. It's not infected as far as I can tell. I'm also thinking that when I open the valve the pressure escaping is a downward pressure towards the dip tube and maybe that's causing it to stir up. I would hate to have a hazed but tasty pilsner on tap. I wonder if my small addition of carafoam had any affect.

 

[flananuts]

Just dud my transfer to serving kegs. Beer was beautiful! I think the cloudy samples had to do with the force of the sample being taken by agitating the yeast bed. Yahhh beer

 

[Palefire]

I've never made a lager, but I love the sh*t out of some Stevie...

[ame="http://www.youtube.com/watch?v=FFq3Gu0p-6Y"]I'm wondering[/ame]...