usrbrgr1969
Member
I'm bottling my first lager and have a couple questions:
1-do I need to add more yeast, or will there be enough dormant cells to wake up and carbonate while conditioning at about 65-68 degrees?
2-can I bottle at 36 degrees, or do I need to bring back to room temp to bottle?
1-do I need to add more yeast, or will there be enough dormant cells to wake up and carbonate while conditioning at about 65-68 degrees?
2-can I bottle at 36 degrees, or do I need to bring back to room temp to bottle?