Subject: Lagering and priming
Date: 1992-06-30 01:45:00 GMT
I've been lagering two batches o' beer for about two months in
Cornelius kegs at 32 degrees f. Its about time to bottle them (I dont
have the equipment to keg 'em) and I need to kow about priming.
I made a culture from 2206 Bavarian Lager yeast. If I warm up the two
batehs to 60 degrees before bottling, will there be enough active
yeast so that i can just do the 3/4 cup of corn sugar thing? I'd
rather not do another culture if I dont have to--but I will if
necessary. Any thoughts?
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.