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Wasabi

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Guys,

Some advice please.

I've had a Bavarian lager in my secondary for some time now (ok, well a long time, 3 months), and I tried it the other day and it's just perfect.

I left it there for so long as I wasn'ty happy with the flavour. It's paid off, but now I'm a little concerned.

If I bulk prime and bottle it tonight, is there going to be enough active yeast left to carbonate my bottles?

I suspect no, and so I'm thinking I should pitch some yeast in with my priming solution?

What do you think?
 

GMK

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Wasabi

I would just bottle as normal.
It might take a little longer to bottle condition.

If you are worried about the yeast - the live yeast is usually in solution just above the trb.

There fore:
Decant into the bottling bucket.
Pour in a little of the solution just above the trub.
Presto more yeast.

Alterantively,
Make a yeast starter out of the trub.
If it takes - then yeast is OK.
If not - have problems.

Note:
If you keg the beer then this is not a problem. :D
 

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