Ceedubya
Well-Known Member
I brewed a lager back in the first week for September. It ran for about 3 weeks and then I racked to secondary to lagar. I stepped it down in the lagar fridge to 36-38F. It has been lagaring for 6 weeks.
My question is, if I bottle this instead of keg, is there enough yeast still in sediment to properly carbonate, or will I need to add dry yeast?
There is a lot of yeast sediment in the bottom of the carboy.
Thanks
My question is, if I bottle this instead of keg, is there enough yeast still in sediment to properly carbonate, or will I need to add dry yeast?
There is a lot of yeast sediment in the bottom of the carboy.
Thanks