Lagering method

[Leard]

Yesterday I brewed my first lager. A Marzen that I'm going to have in time for the end of Oktoberfest. Fermentation is bubbling away at around 12C. I'll then do a diacetyl rest to about 16C for a few days before lagering.

What's the best way to lager? Should I transfer to a corny keg and leave it in my kegerator for several weeks until it's time to carbonate and drink? Or should I leave it in the fermenter to lager?

 

[cheeseyfeet]

I would keg it and keep it cold - less chance of oxygen spoiling it that way.

 

[HarryFlatters]

I carbonate and condition at the same time, then when it's ready I can drink it straight away.

 

[foxbat]

Just to add a third to @cheeseyfeet and @HarryFlatters. Get it into a keg, purge with CO2 and leave to carbonate and condition at 6C-ish for as long as you can bear to. Which for me means about 2 weeks before I can't stop myself 'testing' it.