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Add more yeast or nah

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ol-hazza

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So I have a bock which has just been lagering for a month, and I'm wondering if I should add more yeast before bottling. I have seen it recomended but doesn't it kinda defy the point of lagering in the first place? Or will I need that extra yeast for the carbonation?

Connundrum!
 

Bramstoker17

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So I have a bock which has just been lagering for a month, and I'm wondering if I should add more yeast before bottling. I have seen it recomended but doesn't it kinda defy the point of lagering in the first place? Or will I need that extra yeast for the carbonation?

Connundrum!
If you're bottling soon, you won't need to add yeast. A month isn't too long of a lagering period. I've seen people suggest adding yeast at about the 8 week mark or longer. I lagered an Oktoberfest for 6 weeks and used gelatin to fine it and it still carbed. It took a good 3 and a half weeks, but there was still enough yeast to do the job, so I'm sure yours will be fine. Just expect it to maybe take a week longer to carb than it normally would.
 

frazier

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My recent Oktofest lagered for 3 months, and carbed up just fine with no additional yeast. It's amazing how many of those little buggers there are, even in very clear beer.

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Homercidal

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1 month is no problem.

But, a few drops of fresh yeast won't hurt a thing either. Your call.

1 month even at lagering temps should still carb up.
 
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