Is it harder to bottle carbonate when using a secondary?

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jigidyjim

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General question:

If the point of a secondary is to pull the beer off the trub, then when you go to bottle will there still be enough yeast to carbonate with?

I've never used a secondary but am going to try soon for some flavored recipes.

Thanks
 
jigidyjim said:
General question:

If the point of a secondary is to pull the beer off the trub, then when you go to bottle will there still be enough yeast to carbonate with?

I've never used a secondary but am going to try soon for some flavored recipes.

Thanks
Click to expand...

You'll have plenty of yeast still in suspension for carbonation. I've even lagered at 34 degrees for 6-8 weeks and still had enough yeast to bottle carbonate.
 
I promise you will have no problem carbing your beer. I've used a secondary for flavoring purposes several times and never had a problem.
 
Yeah you'll be fine unless you wait a long time. I've been lagering a beer for 3 months, and that one might be a problem. But otherwise, don't worry.
 

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