I'm about to bottle a Kolsch I did with WLP029 kolsch yeast. I've lagered it at near freezing for 3 weeks, plus gelatin finings for a further week at slightly below the freezing temp of water (but not freezing the beer of course).
I'd like the insurance of adding some fresh yeast for carbing up, as I'm not too keen on having to wait 2 + months with whatever yeast is left after the gelatin has done its work, or risk not getting good carbonation at all..
Everyone seems to advocate Nottingham as a good bottling yeast for those of us in this situation, as it floccuates well and sets hard, adding nothing to the flavour profile. My question is, is there a risk of it further attenuating my malt profile? I hear it has rather strong attenuation. Will it attenuate further than the WLP029 did?
Thanks!
I'd like the insurance of adding some fresh yeast for carbing up, as I'm not too keen on having to wait 2 + months with whatever yeast is left after the gelatin has done its work, or risk not getting good carbonation at all..
Everyone seems to advocate Nottingham as a good bottling yeast for those of us in this situation, as it floccuates well and sets hard, adding nothing to the flavour profile. My question is, is there a risk of it further attenuating my malt profile? I hear it has rather strong attenuation. Will it attenuate further than the WLP029 did?
Thanks!