Hi everyone. I've got a pilsner lagering right now at 36, and it's just about ready for the next step. Unfortunately, I'm not really sure what the next step should be. I don't really have the money to buy a kegging system, and I'm flush with nice bottles that I'd like to use. Is it possible to carb up a lager without a kegging system? My options (as I see them) are as follow:
1) buy kegging system and carb that way.
2) transfer to bottling bucket, add priming sugar like usual, then bottle.
3) same as option #2, but add some fresh yeast in the bottling bucket as well as the priming sugar.
I'm leaning towards option #3 just because I'm worried that nearly all of the yeast will have gone dormant/fallen out of suspension over the course of the lagering process. But I'm concerned that using fresh lager yeast in the bottles will make more of the sulfur compounds that I just got rid of by lagering! And if I use an ale yeast, it might introduce other off-flavors.
So, wise ones, please help a lager-newbie out. What's the best path forward? Thanks!
1) buy kegging system and carb that way.
2) transfer to bottling bucket, add priming sugar like usual, then bottle.
3) same as option #2, but add some fresh yeast in the bottling bucket as well as the priming sugar.
I'm leaning towards option #3 just because I'm worried that nearly all of the yeast will have gone dormant/fallen out of suspension over the course of the lagering process. But I'm concerned that using fresh lager yeast in the bottles will make more of the sulfur compounds that I just got rid of by lagering! And if I use an ale yeast, it might introduce other off-flavors.
So, wise ones, please help a lager-newbie out. What's the best path forward? Thanks!