ruffiano31
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- Feb 18, 2009
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For the first time I did a secondary fermenter, and this batch of beer doesn't have enough carb. It has been bottled for two weeks at 68-70 degrees. Is it good to add yeast at just before bottling if you use a secondary fermenter? The point of a secondary fermenter is to clear the beer and to have less sediment in each bottle, right? That is what I heard. I was worried there wouldn't be enough yeast left in the beer, and that is what it seems like has happened. Does anyone have any suggestions on what to do? Should I add more yeast to each bottle? Just wait longer? Are secondary fermenter's not neccessary? I start with a carboy anyway.