Lager Carbonation

[jbumpstead]

Hi folks,

Have had a lager conditioning in the secondary for about 2 months now at 2 degrees, and I figure it is about bottling time. My worry is that I may not have enough yeast left in suspension to carb the bottles.

I'm sure that I read somewhere about adding yeast at bottling time if lagering for 2 months or more, but I couldn't find the topic using the search function.

Would you add yeast of the same strain used for fermentation in this situation, and how much for a 21L batch?

I was thinking that I would just bulk prime and add some additional yeast into the mix at that point. Sound reasonable?

Cheers,

Bumma.

Edit: formatting.

 

[BoilerBoy]

Two months...lovely!
No need to add yeast, bottle as normal

Cheers,
BB

 

[Bribie G]

I've just bottled a Bo Pils after a 40 day lagering (what Pilsner Urquell gets nowadays) and even after four days there's a tiny trace of yeasty goodnes at the bottom of each bottle. I've bottled in 660ml Bavaria Greenies so I can clearly see what's going on. I'm not going to touch one until the 1st of September and I'm confident it will be just fine. :icon_cheers: