First Lagering and Fermenting in a Keg

[Grimm]

So this is my first lager ever, I brewed it up this past Sunday. It's also the first time I have tried fermenting in a Keg.

I ran this thru Beer Alchemy It's a Hoppier Classic Euro-American Pilsner

Fermentables
30 Min Steep
0.50 lb - German Munich Malt
0.50 lb - Belgian Biscuit Malt

End Of Boil
6.00 lb - Extract - Pilsen Light Liquid Extract

Hops
40 Min From End
0.50 oz - US Centennial - 8.5 %

15 Min From End
1.00 oz - US Centennial - 8.5 %
0.60 oz - Czech Saaz - 3.0 %

5 Min From End
1.00 oz - Czech Saaz - 3.0 %AA
0.50 oz - US Centennial - 8.5 %AA

Yeast
Wyeast 2001-Urquell Lager

I pitched at around 75 degrees and waited until there was a sign of some action, I then lowered the temperature to 50 degrees.

I'm finally starting to see some steady action in the airlock which is good. I was nervous about the amount of aeration that was achieved before i pitched. I don't think the keg allows for as much splashing especially since it is much narrower and deeper than a carboy or bucket. But we shall see.

If anyone has any experience to share I'm all ears.

 

[SkewedBrewing]

I recently did a maibock that I primaried in a regular bucket but secondaried right in the keg, worked out great.

 

[Grimm]

thanks for the feedback about using your keg as a secondary, so far it seems to be going well as a primary, i just miss being able to see whats happening. It's been in there a week today, hoping to take a reading at the end of week 2 to see where it is.