Lagering Schedule and Lagering While Carbonating

[Bamos6928]

I received a used keg for Christmas and I was wondering how well it would work if I lagered in the keg while carbonating. My fermentation schedule is: start at 52 F, then ramp up temp. to 66F no more than 3 degrees a day after fermentation slows and hold at 66F for one week. Then drop temp down to 35 F going no more than 5 degrees a day and hold for one week. Then I plan to rack to my keg and lager while carbonating at the same time. I plan to leave the keg in the fridge for at least three weeks before serving. My questions are:

How much pressure should I have on the keg while lagering?

Should I keep constant CO2 on the keg?

Will this method work out OK?

Does this schedule seem OK for lagers?

Any input would be very much appreciated. Thanks in advance.

 

[Abrayton]

I just did a similar schedule for my first lager except I bottled and they have been lagering ever since. I didn’t take so long to drop to 35° though, I just dropped it about 5° an hour until I hit 35° and let er cold crash for 7 days. I think it turned out excellent

 

[Qhrumphf]

With lagers the best thing to do is go by gravity.

When you're about 75% of the way to your FG (ex: OG of 1.050 and FG of 1.010, 1.020 is your magic point), let it *free rise* to the mid-upper 60s and sit there until it's done and diacetyl-free.

I would rack to a keg then, put it under your carb pressure (probably 10-12 PSI depending on your temp and desired carb level) and THEN start your temp drop.

 

[GoeHaarden]

With lagers the best thing to do is go by gravity.

I've found that it doesn't really make much difference. When I first started lagering I would always try to dictate temp changes by gravity. Then I got lazy and and now I do it between 7-10 days. I've never had diacetyl in my lagers. I did just get a tilt for xmas, so I may change my practices.

Then drop temp down to 35 F going no more than 5 degrees a day and hold for one week. Then I plan to rack to my keg and lager while carbonating at the same time. I plan to leave the keg in the fridge for at least three weeks before serving. My questions are:

But I do agree with Qhrumphf in that you should cold crash in the keg while carbing at serving pressure. This past season's Oktoberfest was brewed in April, fermented at 50F for 8 days -> 65F for 7 days -> kegged and into the kegerator at 38F until the official tapping in Munich (I think it was Sept. 21st this year). So 5 months attached to 12.5 psi at 38F without being touched, and it was probably one of my best beers. There is no need to over complicate things because it's a lager...

 

[Bamos6928]

I appreciate all the input. I just thought that cold crashing prior to kegging might keep some of the "junk" out of my keg but I will try it this way and see what happens.

 

[Vale71]

How much pressure should I have on the keg while lagering?

Depens as always on temperature and amount of CO2 you want to have in your finished beer.
This is a pretty handy table to determine that:

https://www.kegerators.com/carbonation-table/