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Old 02-12-2009, 10:44 PM   #1
hopdawg
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Jan 2009
Armstrong BC
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I've had a lager out chilling in the garage for the past six weeks. All activity has appeared to seise. Should I raise the temp back up for bottling? Do I have to restart the yeast for it to prime? Will simply raising the temp restart the yeast?

 
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Old 02-12-2009, 11:03 PM   #2
ArcaneXor
 
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Bottling it while cold reduces the amount of priming sugar you need to use, so I'd bottle cold and condition warm. You can agitate the bottles after a couple of days to resuspend the yeast if necessary.

 
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