Ok, so. A couple months ago I kegged a nut brown ale. It was my first kegging experience. Unfortunately, there was an air leak upstream of the keg somewhere, and nothing got carbed, and I lost all my CO2. That's not really what my question is about, as I plan on buying new O-rings, and doing a full leak test before my next brew.
Time got away from me, and I'm now looking to bottle this beer after about 2 months sitting in the keg. I just tasted it, and it still tastes fine, just no carb. I have a couple of questions about process for this.
1. Do I need to add more yeast? Will the yeast that was in there activate after adding bottling sugar, or do I need more? I have a couple of dry yeast packs I can use, but I would probably only use ~1/4 of the pack, since I don't want any bottle bombs.
2. If I do need more yeast, should I add it and then wait a couple days to let everything mix together? My plan would proabably be to just add the yeast to the keg it's in currently, and then siphon it in a couple days to my bottling bucket. Does this sound ok?
Thanks.
Time got away from me, and I'm now looking to bottle this beer after about 2 months sitting in the keg. I just tasted it, and it still tastes fine, just no carb. I have a couple of questions about process for this.
1. Do I need to add more yeast? Will the yeast that was in there activate after adding bottling sugar, or do I need more? I have a couple of dry yeast packs I can use, but I would probably only use ~1/4 of the pack, since I don't want any bottle bombs.
2. If I do need more yeast, should I add it and then wait a couple days to let everything mix together? My plan would proabably be to just add the yeast to the keg it's in currently, and then siphon it in a couple days to my bottling bucket. Does this sound ok?
Thanks.