Hey, my brew buddies and I have a three month old tripel ready to bottle. We were planning on kraussening it, but my buddy has doubts about the viability the yeast we cultured for it (he made a starter and it didn't appear to take off). Think we've still got enough viable yeast in the tripel to just prime it without krasussening?
I ask because we've just been kegging for over a year and always had trouble with bottle-conditioning beers we let sit for more than a month.
I ask because we've just been kegging for over a year and always had trouble with bottle-conditioning beers we let sit for more than a month.