I've noticed three things that dramatically help my beer clear up and mature faster (and stay fresher longer):
1) Beginning the ramp down to lager temperature much later
2) Carrying as little yeast as possible into the lager keg
3) lagering warmer
Specifically, I pitch at 6c, ferment at 9c with no pressure until 2-3% extract remains. Then, I allow the pressure in the primary vessel to start building to 0.5 bar. When 1% extract remains, I cool to 6c over the course of 2 days, then let the beer sit at 6c for another day. By this time, I've got 0.3 to 0.5% remaining fermentable extract, and most of the yeast has dropped out. I rack to my lager keg now - the beer is clear enough to read through in the liquid transfer line (but still appears cloudy when poured into a glass). I raise the pressure to 1 bar in the lagering vessel and let the beer ferment to FG at 6c - this takes another couple days. Then, I cool by 1c/day to 3c. I hold 3c for another 2-4 weeks, at which point the beer is clear and ready to drink.Statistics: Posted by Techbrau — Fri Sep 23, 2016 10:36 pm
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