I have a few questions about bottling my first lager and would appreciate some tips!
Recipe: North of the Border Vienna Lager from Brewing Classic Styles
OG 1.058
FG 1.013
Wyeast 2308 - Munich Lager
Brew Date: Sept 21, 2012 (10 weeks ago)
1. I have been bulk lagering for 7 weeks at 38.3 F (3.5 C). Before bottling should I let the carboy reach room temperature? My calculator for priming sugar takes the temperature of the beer I am bottling into account.
2. Do I need to add some dry yeast to the beer before bottling? If so how much? I have some dry Safale S04 (british ale yeast) in the fridge. Would that work?
Recipe: North of the Border Vienna Lager from Brewing Classic Styles
OG 1.058
FG 1.013
Wyeast 2308 - Munich Lager
Brew Date: Sept 21, 2012 (10 weeks ago)
1. I have been bulk lagering for 7 weeks at 38.3 F (3.5 C). Before bottling should I let the carboy reach room temperature? My calculator for priming sugar takes the temperature of the beer I am bottling into account.
2. Do I need to add some dry yeast to the beer before bottling? If so how much? I have some dry Safale S04 (british ale yeast) in the fridge. Would that work?