trigger_andy
Well-Known Member
- Joined
- Jan 7, 2014
- Messages
- 80
- Reaction score
- 1
Hello again,
I have a Norwegian Christmas Beer in the FV right now and its soon time for bottling. It required 3 weeks fermenting time and 6 weeks lagering at 0-4 degree's C. My question is this; Is there enough active yeast to condition the Bottles or would it be a good idea to add more yeast to kick start the process again?
I have a Norwegian Christmas Beer in the FV right now and its soon time for bottling. It required 3 weeks fermenting time and 6 weeks lagering at 0-4 degree's C. My question is this; Is there enough active yeast to condition the Bottles or would it be a good idea to add more yeast to kick start the process again?