I have two carboys with an imperial pilsner/wheat/pale and used an american ale yeast in one and a belgium yeast in the other. They have been cooking around 65* for 6 days and have slowed a lot by now. I am making them for an occasion on the 30th of june and really want to have good carbonation. I have some yeast nutrient from a batch of mead recently and am wondering;
If I add a little of the nutrient while racking then bottle in a few days will that help add carbonation in the bottle? Would it be better to add it at bottling? Or just skip it?
Thanks for reading the question,