Evan!
Well-Known Member
This is my first time lagering---just got a chest freezer and temp controlled. I was wondering, since lagering causes yeast to fall out of suspension faster, will there be enough yeast cells left in suspension after a couple months of lagering, in order to sufficiently carbonate the beer in bottles?
Along those lines, I've been noticing that beers which get longer conditioning time in secondary take longer to carbonate in bottle. I'm guessing that this is due to less yeast in suspension. As such, with these beers, I've taken to deliberately disturbing the yeast cake when racking to the bottling bucket. Bad idea?
Along those lines, I've been noticing that beers which get longer conditioning time in secondary take longer to carbonate in bottle. I'm guessing that this is due to less yeast in suspension. As such, with these beers, I've taken to deliberately disturbing the yeast cake when racking to the bottling bucket. Bad idea?