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Bottling after lagering. Add fresh yeast?


I've got a doppelbock in the primary right now and plan to lager for three or four weeks. When bottling should I add some fresh yeast or will there be enough left in the beer to metabolize the priming sugar?

First off, I would lager a doppelbock for at least 8 weeks. And it is a good idea to add a little yeast back. A half packet of US-05 per 5 gallons will work fine. The yeast is neutral enough and the amount of fermentation so small that there will be no ale yeast flavors imparted to the beer.


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