I am about done with the lagering process and will be bottling soon.
This is what I under stand to do. Once the time hits, raise the temp up to 60 degrees and test the gravity. If it is at the targeted FG, bottle.
Here is my question because I am being told 2 different things. Should I simply bottle following the normal process or re-pitch yeast before I bottle?
I was thinking of rehydrating some dry yeast and putting in bottling bucket with the priming sugar, then straining the beer into the bottling bucket to clean out all the "dead" yeast and stuff.
Ideas, and yes I tend to over think everything.
Bill from Pa
On Deck: Irish Stout,
Primary: Pumpkin Ale
Completed: Red, Wit and Blue, Irish Stout, Red Ale, German Style Amber Lager, All Grain Brews: Irish Red Ale, American Stout, Honey Weizen