So... a batch of bock turned out a lot drier than anticipated. Used a California lager (common/steam) yeast that took it down to 1.008, even at a 152 mash temp.
It's kegged right now and sitting in my kegerator. I'd like to back sweeten with some malt extract, but don't want to run the risk of "waking up" my yeast. My kegerator is set at 37 degrees.
1. Should I be concerned about "waking up" the dormant yeast?
2. If so, what are your thoughts on using campden and/or sulfites in beer?
It's kegged right now and sitting in my kegerator. I'd like to back sweeten with some malt extract, but don't want to run the risk of "waking up" my yeast. My kegerator is set at 37 degrees.
1. Should I be concerned about "waking up" the dormant yeast?
2. If so, what are your thoughts on using campden and/or sulfites in beer?