SCARYLARRY
Well-Known Member
A friend has a beer he made a year ago and is wanting to bottle it, told him all the yeast are probably dead. What are his options?
What happened, why sitting idle for a year?
Therefore, my plan is to 1) add a whole packet of dry Nottingham yeast to warm water (boiled first), then 2) empty warm yeast and water mixture in bottom of bottling bucket, 3) rack onto this yeast solution, and then 4) add normal priming malt to bucket. Lastly I'll stir, in hopes of evenly distributing the yeast.
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