It's me again asking for help...
I made a 30 liter batch of Weisse, and I confess i'm not much of a fan, but i made it for friends who insisted. The recipe called for approx 4 liters of "Speisse" to be added at bottling.
The recipe called for 5-7 days in the primary then rack into the bottling bucket with inoculated Speisse.
Laziness got the best of me (combined with the lack of enthusiasm for the Weisse), and the wort is now three weeks in the fermenter, and the Speisse just as long in the fridge.
Is it still safe to use that unfermented wort for bottling?
I don't have liquid yeast for inoculating, can I just pitch dry yeast or should I make a starter? Does it have to be weisse yeast? Or lager yeast like the Geramn Brewers?
To complicate matters I missed the target OG, so I'm thinking I may need to add some sugar at bottling to get the right CO2 level. Seems like this beer's going to be a mess!