Howdy,
I've been lagering a Munich Dunkel for 2 months and fancy bottling this weekend. The one I did last winter was great, but as flat as a witches t*t.
So I fancy reseeding this one as I prime it, but have never done so before. The original yeast was white labs, which has all gone now, so to save on buying another feel like using dry yeast instead. A few questions come to mind:
-Its only 19L, how much yeast would I need to ensure a good carbonation takes place?
-Would you use as much sugar as the carbonation calculators suggest - or will it need less?
-With dry yeast, do you just rehydrate as if you were about to pitch it - i.e no starter needed?
-Will it need to go back to the cold again, after the usual few days warm? (I'm sure I read John Palmer somewhere saying it didn't need further cold)
Thanks in advance.
I've been lagering a Munich Dunkel for 2 months and fancy bottling this weekend. The one I did last winter was great, but as flat as a witches t*t.
So I fancy reseeding this one as I prime it, but have never done so before. The original yeast was white labs, which has all gone now, so to save on buying another feel like using dry yeast instead. A few questions come to mind:
-Its only 19L, how much yeast would I need to ensure a good carbonation takes place?
-Would you use as much sugar as the carbonation calculators suggest - or will it need less?
-With dry yeast, do you just rehydrate as if you were about to pitch it - i.e no starter needed?
-Will it need to go back to the cold again, after the usual few days warm? (I'm sure I read John Palmer somewhere saying it didn't need further cold)
Thanks in advance.