Bottle Carb Questions

[Pancoastbrewing]

Just a few questions regarding bottle carbonation...

I brewed a 3 gallon Amber lager that has been lagering for about 3 months at 38F. I used 34/70 dry yeast. Is it necessary to add any additional dry yeast for carbonation? And if so, how much? I usually keep lagering periods to about 6 weeks and I don't add additional yeast, but I've been too busy to bottle.

Also, do you guys allow the beer to warm up to room temp before adding the priming sugar/yeast? I usually just add the room temp priming sugar to the fresh out of the freezer beer and then store at room temp. I've always been a bit worried about doing it that way, though.

What do you all think? Thanks!

 

[TheMadKing]

Nope you don't need to add yeast or let the beer warm up before bottling. Just make sure you calculate your priming sugar correctly (using the fermentation temp of the beer in an online calculator). Also, make sure you stir very thoroughly after adding the priming sugar to the cold beer so that it doesn't stratify by temperature and give you a few bottle bombs.

 

[Pancoastbrewing]

I've always been a bit scared about stirring too much before bottling. With my luck I'd introduce too much oxygen and kill the beer.

 

[TheMadKing]

I've always been a bit scared about stirring too much before bottling. With my luck I'd introduce too much oxygen and kill the beer.

Stir without splashing, you'll be fine! It's really important to make sure you don't have concentrated pockets of sugar water that will cause bottle bombs

 

[Yooper]

I almost always add more fresh yeast after a lengthy lagering period.

You could use about 1/3 package of dry ale yeast (s05, Nottingham, s04) and add that to your boiled and cooled priming solution. Stir it a bit, and then rack the beer into it.

I never stir my beer in the bottling bucket, as I have a long piece of tubing and lay it in a circle at the bottom of the bucket so that it gently swirls to mix as it fills from the bottom.

 

[TheMadKing]

Well, when in doubt, always listen to Yooper ^

I've had no issues doing it my way, but she has waaaaay more experience than me

 

[Pancoastbrewing]

I almost always add more fresh yeast after a lengthy lagering period.

You could use about 1/3 package of dry ale yeast (s05, Nottingham, s04) and add that to your boiled and cooled priming solution. Stir it a bit, and then rack the beer into it.

I never stir my beer in the bottling bucket, as I have a long piece of tubing and lay it in a circle at the bottom of the bucket so that it gently swirls to mix as it fills from the bottom.

Any reason for using ale yeast aside from the fact that the beer will be at room temp? Would the little bit of 34/70 produce off flavors at that temp?

 

[Yooper]

Any reason for using ale yeast aside from the fact that the beer will be at room temp? Would the little bit of 34/70 produce off flavors at that temp?

I never have dry lager yeast on hand, but almost always have dry ale yeast on hand so I use ale yeast. Either is fine.

 

[Pancoastbrewing]

I never have dry lager yeast on hand, but almost always have dry ale yeast on hand so I use ale yeast. Either is fine.

Thank you. I think I probably will add some yeast. Three months is a bit long to trust the existing yeast, IMO.