I assembled my afpelwein on Sept. 14th, and due to life and trying to come up with enough large Sam Smith bottles to bottle with, I was finally able to bottle tonight. I used the priming sugar as directed. What are the chances the yeast is still viable enough to carbonate as planed? I pulled off a sample at the end of October, and is more mellow tasting now.
Primary #1 - Thespian Stout
Primary #2 - Air
Primary #3 - Air
Secondary - Air
Bottled - Wheat Ale, Wee Heavy, The Reverend Clone, Apfelwein