Hi All,
I've got a batch of lager that has been lagering nicely in the fridge at 3 degrees for the past month and want to bottle it now. I think that the yeast will have all dropped out and probably be dormant, how do I ensure that the bottled beer is lively? Do I need to introduce fresh yeast or should there be enough left in the beer?
Any suggestions or advice gratefully received .
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I've got a batch of lager that has been lagering nicely in the fridge at 3 degrees for the past month and want to bottle it now. I think that the yeast will have all dropped out and probably be dormant, how do I ensure that the bottled beer is lively? Do I need to introduce fresh yeast or should there be enough left in the beer?
Any suggestions or advice gratefully received .
Sent from my iPad using Tapatalk
. I've read that you need to have cold fermented for 2.5 month or more before you need to re-seed with new yeast to carb your beer up
