My lager has been chilling for a few weeks at about 36* and I have a question about carbing her up at bottle time. I washed the yeast from it, so can I just take a little turkey baster sample, warm it and the fermenter up, and squirt it with my priming sugar into the bottling bucket? Or should I make a mini starter first? I guess I'm a little nervous and don't want to end up with undercarbed beer. How much should I add for 5 gallons?
Yeast at carbing
- Thread starter sdillow
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Well, usually the answer is "none". If you have a super super clear lager that has been lagering 8+ weeks, though, you could add some yeast if you're really worried about it.
I wouldn't use the washed yeast, though. You've spent way too much time and energy to risk a problem at this point. I'd boil up the priming solution, cool it, and add 1/3 package of dry nottingham yeast, stir well, and then rack the beer into it. That will be enough, and not risk contamination.
SickTransitMundus
Well-Known Member
You probably won't need it. The viability of the lager yeast has taken a hit from the chilling, but it's enough to carb.
Still, if you're sure your sanitation is good, there's no harm in adding some yeast at packaging. I'd recommend a small starter with about 100 mL thick slurry.
Still, if you're sure your sanitation is good, there's no harm in adding some yeast at packaging. I'd recommend a small starter with about 100 mL thick slurry.
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