MikeFallopian
Well-Known Member
My friend works at a British brewery which predominantly makes cask-conditioned beer. I was quite surprised to learn that they don't add any priming sugar when transferring the beer from the fermenting vessel to the cask, but rack it while it is in the final stages of fermentation so that it finishes fermenting in the cask producing co2.
I have been thinking about applying this method to lagers, in that I wish to rack the beer from the fermenter to a corny keg while it's at the end of its fermentation, leave it a few weeks at fermentation temperature, then lager, followed by using extraneous co2 to simply dispense.
Would this method produce sufficient co2, and could this be used with a corny keg to also naturally carbonate an ale (i.e. minus the lagering phase)?
I have been thinking about applying this method to lagers, in that I wish to rack the beer from the fermenter to a corny keg while it's at the end of its fermentation, leave it a few weeks at fermentation temperature, then lager, followed by using extraneous co2 to simply dispense.
Would this method produce sufficient co2, and could this be used with a corny keg to also naturally carbonate an ale (i.e. minus the lagering phase)?
