I've made a Dusseldorf Alt all-grain recipe that I made before that turned out great. Last time I made it, I followed a recipe/process suggestion from a BYO magazine article online that after fermenting cool (55 - 60F), I gradually dropped the temperature until finally resting at near freezing. This cold lagering process went on for about 4-6 weeks. The beer turned out amazing, just like the fresh stuff I had in Dusseldorf.
My problem now is that it was so good, I want to bottle it so I can share it. But I'm sure with this long cool/cold process, most of my yeast is going to drop out, so bottle fermenting will be a challenge. But if I bottle before I start the long chill, it seems like it would be contrary to this process that worked so well for me as I let it set for a couple weeks at around 70F to build carbonation.
Anyone have any suggestions, or have luck bottle carbonating something that goes through a cold fermentation process?
My problem now is that it was so good, I want to bottle it so I can share it. But I'm sure with this long cool/cold process, most of my yeast is going to drop out, so bottle fermenting will be a challenge. But if I bottle before I start the long chill, it seems like it would be contrary to this process that worked so well for me as I let it set for a couple weeks at around 70F to build carbonation.
Anyone have any suggestions, or have luck bottle carbonating something that goes through a cold fermentation process?