TyGuy716
Well-Known Member
I brewed an Oktoberfest back in April or May and fermented about 2 or 3 weeks at 50 degrees F, then after a D-rest transferred to a secondary where it has been lagering at around 34 degrees F up until now. I plan on bottling this weekend. My concern is will there be enough (if any) active yeast left to properly carbonate in a bottle?
I've heard people say add 1/4 packet of yeast the same time as I add the priming sugar before bottling. And if so should I use the same lager yeast or should I use an ale yeast?
And finally, what temperature should the bottles be conditioned at?
Thanks!
I've heard people say add 1/4 packet of yeast the same time as I add the priming sugar before bottling. And if so should I use the same lager yeast or should I use an ale yeast?
And finally, what temperature should the bottles be conditioned at?
Thanks!