Long Lagering Time - Botting Question
I have a lager that had a primary fermentation (at lager temps) for about 6 weeks then an extended secondary lagering for over 3 months now (haven't had the time to get to bottling).
Well, I am finally going to bottle this tonight and wanted to see if anyone though I should add a bit of dry yeast (I have S-04 and S-05 sitting around) before bottling.
As a side note, the holidays and having constant weekend trips or visitors really puts a damper on my brewing and I haven't started a new batch in 3 months. When this happens, does anyone else feel like you've betrayed your brewing equipment and feel a bit guilty?
Primary 1 - American Pale Ale
Primary 2 - Munich/Northern Brewer SMaSH
Primary 3 - (empty)
Primary 4 - (empty)
Bottle Conditioning - Apfelwein; AHS Shiner Bock Clone
Consuming - Keep Austin UnCommon (steam beer); Spiced Pumpkin Ale; Spiced Christmas Ale; BM's SWMBO Slayer; Irish Red Ale; St Patty's Dry Stout; Ancho Chili Porter
Up to Bat - Caramel Cream Ale; BBS Harold is Weisen; IPA; Summer Citrus Weisen; [Munich/??] SMaSH
Discarded (sad, I know) AHS Lemongrass Wheat Ale