Subject: Lager questions..
Date: 1990-05-09 17:39:09 GMT
I've just bought myself a little refrigerator and fitted it with a more
accurate thermostat and am ready to start my first attempts at lagers.
Various books out there (Papazian, Miller, ...) mention that if the secondary
fermentation is very long, it might be necessary to add additional yeast
when priming to get the carbonation-fermentation kick-started. I'm assuming
a prolong cold-storage before bottling can make the first crop of yeast go
to sleep such that they'll not wake enough to carbonate the beer.
It seems that as long as you don't let the cold-aging period last too long,
the yeast will still be active enough at priming time to carbonate the
What do you experienced lager brewers do? How long after the fermentation
subsides do you cold-age the beer before bottling? Is adding in some
yeast during bottling a common practice (this is something I'd rather not
have to do)?
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