Originally Posted by Brauerei
I am doing my first Lager and am slightly confused about bottling. Here is what I have done so far
10/9 brewed and pitched yeast at 50F
10/17 Diacytl rest
10/19 racked to secondary lagered at 45F
10/25 lager temp change to 39F
I am wondering when to bottle as the lagering will certainly settle out the yeast but I want enough for carbonation.
I like to lager "colder, longer". What I mean is I like to lager at 34 degrees for a longer period of time. It seems to me to produce a cleaner, crisper, better lager.
I like to lager 1 week (or longer) for each 8-10 points of OG. So, for a 1.070 lager, I'd lager for 7-10 weeks at 34 degrees.
Anyway, after that the yeast may be pretty slow to carb up the beer once bottled. I've done it, but it took a long time! So now I recommend adding about 1/3 package of dry yeast (nottingham is great for this) when bottling.
How I do it is to boil the priming solution, and cool it and add it to the bottling bucket. Stir in 1/3 package of dry ale yeast (from an 11 gram package) and rack the beer into that.
It works really great! The bottles carb up well within three weeks at 70 degrees, the lager stays clear and crisp, and the nottingham forms a nice tight compact yeast cake.