Originally Posted by brewew
Thanks for sharing... regarding the addition of new yeasts, would just pitching it dry (like prior to fermenting) be a valid method, before botteling?
.. currently have 3 6gal batches lagering outside in the snow..
I would think so, though I would recommend rehydrating per the dry yeast instructions prior to adding it to the bottling bucket so you have better distribution and can avoid clumping. I'm only making a starter so I don't have to use all of my saved yeast (I'm brewing a helles this weekend I want to save some yeast for).
Most say re-pitching is not neccessary but I've read horror stories about whole batches not carbing and although that's probably an outside chance, given the time it takes to actually make a good lager, it would be a shame to have to drink it flat.
Funny you mentioned the snow; I do it the same way in Boston.