Something I have always wondered about, and now that I am starting to do a bunch of lagers, wanted to ask.
After a primary ferment, I rack into a keg to lager. I have waited a few weeks, or more in most cases, and then either force carbonate the keg, or rack/prime and bottle (Don't have a counter pressure yet), and allow the bottles to carbonate over several weeks at room temp before returning to cold storage.
What would be the difference if you bottle right after primary, then go into long lager cold temp storage after the bottles or keg are already carbonated?
I know with bottles you would probably have more yeast is suspension and more sediment at the bottom, but in a keg it seems it would drop sediment faster under carbonation, and when you pull the first pints later it would pull out the yeast?
Space is the main issue. I brew enough that I would like the keg and carboy space for primary. If I can bottle earlier, carbonate, and move to cold storage faster, I get the space back.
Just curious? Want to get the best results, but wasn't sure how much difference in clarity, taste, or if the effects of a laagering step would not take place as quickly, or at all, if the bottles were under carbonation?
