stagstout
Well-Known Member
I have heard different things, some say add some nuetral yeast to the priming sugar when bottling and others say that there is enough yeast in suspension to carb. the beer.
I have a Lager that has been lagering for 2 months now at 36 deg. F. I am hoping to not add yeast but would like to hear your thoughts.
Thanks
Steve
I have a Lager that has been lagering for 2 months now at 36 deg. F. I am hoping to not add yeast but would like to hear your thoughts.
Thanks
Steve