Hello brewers. I will be starting a kolsch in about a week and would appreciate some input. After fermentation, I plan on lagering/conditioning, whatever term it is. Question - can i lager it in my corny keg or does it need to stay in a fermenter with the ability to vent co2? If not in the keg, can i keep it in the primary? I avoid secondary like the plague.
I just did an alt which is a similar style. Left it in the primary a month then let it sit in the keg uncarbonated fo about a week mostly at temps in the high 50 low 60. Then into the kegerator at 38 for 3 weeks drinking it now clean and crisp. What yeast are you using?