Monk
Well-Known Member
I've heard that sometimes people add yeast at bottling time when the beer has been conditioning a long time in the secondary. My question's more hypothetical than practical, I suppose; I have a belgian blonde that's been in the secondary for about 1 month. It is super clear...and I'm thinking of leaving it for another month. Would that be long enough to require more yeast?
Whaddaya think? And has anyone done this before?
Whaddaya think? And has anyone done this before?