Quote:
Originally Posted by Boodlemania
Started mine on 8/13/08 with Montrachet and it's clear as a bell. Going to bottle it this weekend, hopefully.
Should I get a little of the yeast cake at the bottom to ensure carbonation in the bottle?
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Nope- there will be enough yeast still in suspension to get the job done.
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Revolving Door Brewery
Primary:Simcoe ESB
Apfermenter: Apfelwein
Secondary:
In Bottles:Bourbon Oak Porter, Big Bourbon Barrel Brown, Apfelwein
Drinking: Highland Gaelic Clone, Special Bitter, Scottish 75/-, AHS Cream Ale, JZ's Robust Porter, Apfelwein
On Deck: Coffee Stout, Smoked Amber
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