brloomis said:I'd like to try this. Do you have to add yeast at bottling time, or is there enough left to carbonate the bottles?
That’s a good question I’m trying to answer as we speak with my mini experiment.
I believe there is adequate yeast in suspension unless you force filter or kill off the yeast with Camden tablets. The fact that I still have yeast sediment in my kegs would bear this out.
My experiment won’t be done for a few more weeks…but I’ll post when ready.
If it were me, I'd go for it.