Cromwell
Well-Known Member
After letting the Koelsch sit near 30 degrees for a month, is there enough yeast left in suspension to carbonate it when I bottle it?
Option 1: just bottle it and assume there are yeast there
Option 2: stir up the flocculated yeast from the cake
Option 3: add some yeast (champagne?)
Advice?
Option 1: just bottle it and assume there are yeast there
Option 2: stir up the flocculated yeast from the cake
Option 3: add some yeast (champagne?)
Advice?