TacoGuthrie
Well-Known Member
So I have a 1.068 OG Dopplebock that was in the primary @ 55F for 1 month. Then I racked to a secondary and it has been lagering @ 38F for another month.
I plan on bottling it soon and I am wondering if I should add some yeast to help carb. If so, the only dry yeast I've got is a Danstar Munich. Would that do or should i track down some Nottingham?
This is my first lager, btw. I did a lot of reading on this on HBT but there are some varying opinions that seem to depend on OG's and fermentation times. So here I am with my very own thread!
I plan on bottling it soon and I am wondering if I should add some yeast to help carb. If so, the only dry yeast I've got is a Danstar Munich. Would that do or should i track down some Nottingham?
This is my first lager, btw. I did a lot of reading on this on HBT but there are some varying opinions that seem to depend on OG's and fermentation times. So here I am with my very own thread!