ipscman
Well-Known Member
I've gotten waaaaay behind. Forgot all about a Doppelbock I brewed on Christmas day. Triple decoction, the whole nine. It's been in a plastic bucket fermenting at 50 degrees for over three months! So I'm aware there will be some issues with oxygen uptake through the plastic. But its beer, right? I promise not to keep it forever. I'll drink it faster than planned.
So, tomorrow, I plan to sugar prime this into bottles. I originally used Wyeast 2206 Bavarian Lager. Do you think I need to referment (add fresh yeast in the wort) due to the length of time it has been since it went into fermentation (i.e., possible autolysis, lots of dead cells); or is there enough viable yeast remaining after all this time to perk-up, consume some dextrose and produce some carbonation?
So, tomorrow, I plan to sugar prime this into bottles. I originally used Wyeast 2206 Bavarian Lager. Do you think I need to referment (add fresh yeast in the wort) due to the length of time it has been since it went into fermentation (i.e., possible autolysis, lots of dead cells); or is there enough viable yeast remaining after all this time to perk-up, consume some dextrose and produce some carbonation?