So I've made a few ales and I'm reasonably happy and familiar with the process.
Well recently I had a go at making lager. Honestly, I approached it in quite a half-arsed manner by adapting my ale method and following some rather rudimentary instructions.
The end result (so far) is a small carboy of golden liquid which has been lagering for several weeks.
Now I need to add some fizz and I'm not sure how to proceed. I carbonate my ales after fermentation, at roomish temp, by adding more sugar and allowing remaining viable yeast to bottle carbonate my brew.
My lager has been at 1°C for several weeks now. Is remaining yeast dormant or dead? Can I carbonate using the method above or do I need to introduce carbon dioxide directly into the beer?
Any an all advice gratefully received!
Cheers...
Well recently I had a go at making lager. Honestly, I approached it in quite a half-arsed manner by adapting my ale method and following some rather rudimentary instructions.
The end result (so far) is a small carboy of golden liquid which has been lagering for several weeks.
Now I need to add some fizz and I'm not sure how to proceed. I carbonate my ales after fermentation, at roomish temp, by adding more sugar and allowing remaining viable yeast to bottle carbonate my brew.
My lager has been at 1°C for several weeks now. Is remaining yeast dormant or dead? Can I carbonate using the method above or do I need to introduce carbon dioxide directly into the beer?
Any an all advice gratefully received!
Cheers...