For my first all grain lager, I made a bavarian bock. Using John Palmers "country bock" recipe.
Was in primary for two weeks at 50.
Then racked and lagered one month at 36 degrees, then dropped it to 30 degrees for a week now, in hopes to eliminate any chance of chill haze and help clarify.
My question is: are my yeast healthy after 30 deg temps?
Do I need to add more yeast at bottling?
Thanks in advance guys!
Was in primary for two weeks at 50.
Then racked and lagered one month at 36 degrees, then dropped it to 30 degrees for a week now, in hopes to eliminate any chance of chill haze and help clarify.
My question is: are my yeast healthy after 30 deg temps?
Do I need to add more yeast at bottling?
Thanks in advance guys!
