I plan on bottling a Vienna lager this weekend. I have read that lagers may require a another small addition of yeast at bottling time. For those of you who have bottled lagers.... do you do this? If so, how much yeast do you add and do you just pitch it in to the bottling bucket? The original yeast used was Saflager W-34/70 dry yeast.
I want to be sure that this carbonates correctly, so any input would be appreciated. The batch is currently four weeks old. 2 weeks in primary and 2 weeks in secondary. FG at time of transfer to secondary was 1.012. It tastes fantastic so far!
I want to be sure that this carbonates correctly, so any input would be appreciated. The batch is currently four weeks old. 2 weeks in primary and 2 weeks in secondary. FG at time of transfer to secondary was 1.012. It tastes fantastic so far!