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Old 11-28-2012, 03:53 PM   #1
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Default Bottling a Lager - Will I need to add yeast

Hey all,

I have a Maybock that I've made and has lagered for 4 nice long months at 2C. I figure that most of the yeast has fallen out by now so I was wondering if I need to add more yeast when I'll bottle the beer.

OG: 1.065
FG: 1.009
Yeast WLP833

3 weeks in primary, d-rest for 3 days, then 4 months lagering.

If I need to add more yeast, how much and which kind?

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Old 11-28-2012, 03:55 PM   #2
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If it's under 6 months I wouldn't worry about it.

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Old 11-28-2012, 04:53 PM   #3
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I know that applies to ales, but you don't think that the long period in a cold environment (2 celcius) would make most of the yeast drop out?

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Old 11-28-2012, 05:07 PM   #4
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Quote:
Originally Posted by Kremlock View Post
I know that applies to ales, but you don't think that the long period in a cold environment (2 celcius) would make most of the yeast drop out?
Regardless of whether it's an ale or lager, no matter how much we try there is STILL billions of cells of yeast floating around in out beer, UNLESS we filter it. If you feel you need to, go for it, it won't hurt it either way. I've lagered for as long as you and didn't add it and it carbed fine. But if you want to insure it, then go for it.
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Old 11-28-2012, 05:13 PM   #5
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Ya this is my first lager so was not sure if there were some differences.

I made an IPA a few months ago that I crash cooled before bottling to get some sediments out of suspencion. It never carbed properly so I always thought that the cold had taken too much of the yeast out. I guess it's some other issue.

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Old 11-28-2012, 05:19 PM   #6
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I did a Kolsch that I lagered for a couple weeks, I added half a pack of Nottingham to each keg (2) and had great results.

It is a cheap way to do it and takes out the worries.

DPB

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Old 11-29-2012, 12:24 PM   #7
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I take it you add the yeast not for carbing issues but for flavour and look?

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Old 11-29-2012, 01:22 PM   #8
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I take it you add the yeast not for carbing issues but for flavour and look?
????

You add the yeast if you think there's a carbing issue. But like I said, unless you've had the beer lagering for 6-months or more, and really over a year, you really don't need to.
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Old 11-29-2012, 01:43 PM   #9
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I was talking about DPBISME comment about adding yeast before he carbs. So I was wondering if he was adding it for other reasons then carbonation as you'd carb it with co2 in the keg right? Unless people condition in kegs which I've never heard of.

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Old 11-29-2012, 01:46 PM   #10
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If I have a super clear lager, I often add a bit of yeast at bottling just to ensure quick and complete carbonation.

I boil up my priming sugar in the water, cool it, and then add 1/3 package of dry nottingham yeast (or S05, but I really like nottingham for this). Stir that, and put it in your bottling bucket and then rack the beer into it.

It may not be strictly necessary, but it is one of those "can't hurt, and will probably help" things for me.

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