Bottle conditioning a Helles and a Bock

[skidkid267]

So I have two lagers that have been manipulating my fermentation chamber for over two months now and are ready to be bottled. A couple of questions first.

1. I have heard that adding a package of dry ale yeast to the bottling bucket that is filled with the beer and priming sugar solution is necessary, is this the case?

2. If I were to need ato add yeast wouldnt some lighter type of yeast be better as to not add any off flavors?

I have posted a couple of threads on these beers as they were my first Lagers and I appreciate all the input that I have gotten. The samples have all tasted pretty good. I will say that I am looking forward to brewing a few more ales though.

 

[Revvy]

I've never needed to add ANY more yeast at bottling time for either lagers or ales, and even for stuff that has secondaried for 6-8 months.

You'll find some info and tips here https://www.homebrewtalk.com/1030387-post8.html

 

[skidkid267]

Thanks Revvy!

So even though the yeast has been through initial fermentation (I hit the OG and FG pretty close) and lagering for close to 4 weeks @34 deg F, there are enough of them to perk up when the bottling sugar hits them so that they will give me good carbonation?

I plan on the bottles being kept at room temp directly after bottling and then chilled for drinking after a few weeks, this sound okay?

Thanks.

 

[Revvy]

Yes there is plenty of yeast to do the job.