Wasabi
Well-Known Member
- Joined
- 19/1/03
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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?
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?