CircleC-Brewer
Well-Known Member
I was about to bottle today after lagering my Chimay clone in my converted chest freezer for two months. To help the carbonation along, I applied some CO2 to the keg for three days. I was then going to let the keg warm up to room temperature and then add another litter of candy sugar solution spiked with more Belgian yeast. Should I let the new yeast do its job in the keg or can I go ahead and bottle it now? I don't want to create CO2 time bombs.
I do plan on using the Belgian style bottles with corks and wire ties. Any advice would be appreciated.
I do plan on using the Belgian style bottles with corks and wire ties. Any advice would be appreciated.