Hello HBT,
I have an arrogant bastard clone that didn't finish fermenting before I kegged/carbonated it. Fermented 2 weeks, has set in room temp keg for two weeks. Still totally sweet with fermentable sugars.
My LHBS store suggested lallemand CBC-1 yeast to finish the job up. It's yeast for cask & bottle conditioning.
So ... Please please share thoughts on how I should do this.
Release all carbonation, remove lid, and pour in?
Is rehydration necessary?
Any thoughts on how to successfully add this yeast!
Also,
Should I rig up an airlock setup from one of the posts or will it be fine to re- ferment in the keg with the lid closed, releasing pressure occasionally?
Thank you
I have an arrogant bastard clone that didn't finish fermenting before I kegged/carbonated it. Fermented 2 weeks, has set in room temp keg for two weeks. Still totally sweet with fermentable sugars.
My LHBS store suggested lallemand CBC-1 yeast to finish the job up. It's yeast for cask & bottle conditioning.
So ... Please please share thoughts on how I should do this.
Release all carbonation, remove lid, and pour in?
Is rehydration necessary?
Any thoughts on how to successfully add this yeast!
Also,
Should I rig up an airlock setup from one of the posts or will it be fine to re- ferment in the keg with the lid closed, releasing pressure occasionally?
Thank you
