I have a pilsner and a golden strong that I want to lager. Pilsner at 36 degrees or so, and the golden strong even colder... like 30 degrees or lower.
Do I have to have an airlock on the lagering tanks(in both cases my lagering tanks are corny kegs)??
Does a closed lagering tank help or hurt the lagering process? Does the CO2 need to "blow-off" during the lagering process to get the desired effect?
Which situation gets faster/better results in a beer... lagering with an airlock, or with a closed (ever-so-slightly pressurized) tank?
I haven't read much about it either way, but I thought I read somewhere that the CO2 gassing-off was an important part of the process that carries away sulfur and other "harsh" flavors or aromas.
What are your thoughts or experiences?