menschmaschine
Well-Known Member
I'm looking for some advice... I brewed an all-grain lager that is ready for bottling this weekend. It was in primary for 2 weeks and lagered for 4 weeks at 36 F. I'm priming with gyle and I'm trying to decide if it would it be best to add yeast for priming or would this likely be OK without adding yeast? In case it would be safer to add yeast, can I use the yeast I collected from the primary (4 weeks ago) and stored in a sanitized jar in my refrigerator (WLP830)? If so, do I need to make a starter or can I just add the yeast slurry (and how much) after bringing it up to priming temp?