I’ve been wanting to brew a traditional German Holzfass (wooden barrel) beer for a long time, (think Oktoberfest where the wooden barrel is tapped with a spigot hammered into barrel). I’ve read a lot of barrel aging threads and articles, but they seem to mostly apply to secondary fermentation for stouts, porters, etc… for flavoring purposes.
Has anybody done a light-barrel conditioned/carbonated German lager? If so, what is the process? Do I rack from the primary into the barrel and lager in the barrel? Force carbonate with CO2, or add priming sugar? Any advice is appreciated. Prost!