BeerBorg

When bottling a lager that has been conditioning in secondary at 36 degrees for 4 weeks, do I remove the beer from the mini fridge and let it return to room temperature...or... add it to the bottling/priming bucket while it’s still cold then bottle it?
This is my first Lager (Czech Pilsner) and can’t find the preferred method.
Thanks

You want the lager to carbonate at the same temps as an ale.

If 2+2=4 how does it matter when you add the 2nd 2?

The_Professor wrote:You want the lager to carbonate at the same temps as an ale.

If 2+2=4 how does it matter when you add the 2nd 2?

So let it warm and bottle it at room temperature 73* F
Carb (For 2-3 weeks)


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I don't think it matters whether you let it warm before or after bottling. As long as your sugar is well mixed.

When I used to bottle my lagers, I always cold crashed first. Then, while still cold, I would batch prime and bottle. After bottling, they would remain out of them fridge for three weeks to carbonate. After that, they would all go in the fridge to lager and stay cold. I would notice that they really came into their prime about 4 weeks after being in the fridge.


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I also bottled cold then let them warm up while carbonating.

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Thanks for the Lager bottling advice. I wasn’t sure if more yeast would be suspended/available by bottling when the lager was warmer compared to a much cooler temperature right out of the mini fridge. Looks like the cool temperature would be ok according to most here.

Now that I think about it, I bottled all of my beers cold without adding more yeast. I always cold crashed the fermenter to drop as much crap out as possible, which helps make the final product clearer. After bottling, they do need to come back up to room temp and stay there for a couple weeks to carbonate. If you bottle cold, then store them cold right away, it will take an extremely long time to carbonate, and they may never carbonate. So go ahead and bottle cold all you want, and let them warm up to carbonate!!!


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