Lagering and bottling?

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houser31

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I made two 3 gal. batches and will be lagering it for about 30 days... will I need to add more yeast when I bottle of will it be ok?
 

Double_D

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As long as your yeast was healthy during fermentation even after lagering for a month you'll have plenty of yeast in suspension to condition your bottles. If I ever felt like there wasn't enough I'd just transfer some of the sediment into my bottling bucket because it made me feel better. rdwhahb.:)
 

Cyclman

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I always add some dry yeast, it's cheap. Forgot a couple of times, lagers were still great and well carbed- probably completely unnecessary.
 
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houser31

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I made a couple small batches of lager... I did a primary fermentation for 10 days and then racked to secondary and slowly lowered temps to 34 degrees... I'm going to bottle this today and wanted to know if I could just bottle and let it condition for 21 days at 63 degree and it'll turn out ok or condition it and then lager it again for a few weeks in the bottle at the 34 degree mark?

Last lager I did was 8 years ago and an extract and I fermented it like an ale...
 

BlueHouseBrewhaus

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I would condition for 3 weeks at 70F. Then you can stick them in the fridge and you're good to go. The longer you can refrigerate the bottles the better, but they've already lagered for a month so you're fine drinking them as soon as they're carbed.
 

C-Rider

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My first lager was lagered in the primary and then bottled. Did not carb.
Second was bottled and conditioned at 70* and then lagered in the bottles and it came out great and took a second place.
 
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