Bottle Conditioning Lagers

Is there enough yeast left after lagering to bottle condition like a normal bottle conditioned ale? Just wondering I want to put a few in bottles and will be kegging on Sat.

If you only lagered a month, then I'd say there should be.

I had a pilsner in the lagering freezer for three months and it still carbed fine in the bottle.
The only time that I add yeast is to a high % beer that's been aging a long time.

I was just wondering this myself. I'm making my first lager today with superior lager yeast. I imagine it'll take about three weeks.

I was thinking that I might have to make a yeast starter at bottling. It sounds like I don't.

I imagine if you just use a primary that plenty of yeast goes into the bottling bucket.

Schlenkerla said:

I was just wondering this myself. I'm making my first lager today with superior lager yeast..

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I'm not sure if Superior Lager yeast is truely a lager yeast. do you have any info on it?

This is what I found;



You could say this is warm fermenting lager. Don't know if it classifies this a steam -style lager. The temp is convienent, nearly perfect for my basement temperature. Its about 62'F now, and will slowly drop to about 54-56'F as fall progresses into winter.

I considered this one too;

This kind of seems ass-backwards with regard to dry vs fruity developement and the stated temp.

Schlenkerla said:

I considered this one too;

Product Description:
Saflager S-23 (11.5 grams): This yeast may be found in many Western European lagers. While this yeast will ferment well in lagers and pilsners at slightly higher temperatures (between 59 and 68 degrees Farenheit), the estery, fruity tones produced by this yeast are better developed at lower temperatures (between 49 and 57 degrees Farenheit). ​

http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=3701​

This kind of seems ass-backwards with regard to dry vs fruity developement and the stated temp.

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They should fire their proof reader. It should read something like :

Saflager S-23 (11.5 grams): This yeast may be found in many Western European lagers. While this yeast will ferment well in lagers and pilsners at slightly higher temperatures (between 59 and 68 degrees Farenheit), the estery, fruity tones produced by this yeast are avoided by fermenting at lower temperatures (between 49 and 57 degrees Farenheit).

I agree. Higher fermenting temps equal fruitier brews...