Want to place an ad email luke@realbeer.co.nz
$50+GST / month


So I have had a Pilsner lagering in my fridge now for a good several months, and am now getting around to bottling it. I read somewhere recently that for beer that has been lagered for a decent amount of time that it can be worthwhile adding a dose of yeast to the bottling bucket to ensure that there is enough left in the beer to be able to carbonate the bottles - the theory being that over time most the yeast will have dropped out during lagering, and there may not be enough left to do the job unassisted. 

I havent had this problem previously, but then I have only in the past done a couple of lagers, and then I have only lagered them for up to a month, not the three that this one is currently sitting at. 

Anyone have any advice?, my main concern is I end up creating bottle-bombs by over-carbonating.

Views: 397

Reply to This

Replies to This Discussion

I would probably want to pitch a little bit of new yeast to make sure you get even and reliable carbonation as the yeast remaining in your beer might not be that healthy. You don't need much, a couple of grams of rehydrated dry yeast is probably plenty. I wouldn't worry too much about the yeast strain much either; a clean and flocculant ale strain like nottingham or your average dry lager yeast would be fine at this stage as it isn't going to add a lot of flavour.

You shouldn't need to worry about bottle bombs if you fully fermented out your beer and you use an appropriate amount of priming sugar.

+1 to Richards comment. Even the live yeast left in the beer will truly be sitting on the bottom after such a long stint lagering. Even with a short lagering stage I find lagers take so much longer to carb up than ales which is a pain since lagers are generally meant o to be highly carb'ed.

how long is long?   I have a pilsner that is 3 weeks in bottle no additional yeast and its like a normal brew after 1 week, very very low card, it was in carboy for weeks.   do they sometimes take 6+ weeks?

Sounds right. I had my last lager 'lagering ' for about 3 weeks... then it took about 6 weeks to carb up to where an ale would barely take 4 weeks.

Personally I think Lagers may be better suited to kegging and force carbonation.

I should add that I have only done 4 lagers so far... but they have all behaved the same (using two different lager yeast)... but they have all behaved the same in this respect.

Thanks. Yeah, I think the easiest option would be to just shell out the money and buy a kegging setup. A few more beers tonight and I just might work up the courage to do it. And face the wrath of the wife when she checks the bank account on Monday!

ha ha.. just doing that myself. Its not cheap... but nothing good is.

Just do it the way I did, I got the wife excited about having bourbon and coke on tap and she caved really easily, I have just begun the mission of using a counter pressure filler, I've had it for two years but never got around to using it, when I was bottling lagers after aging then crash chilling they were taking 8 to 10 weeks to carb up fully, so from now on I will keg all lagers then bottle them off that way


© 2022   Created by nzbrewer.   Powered by

Badges  |  Report an Issue  |  Terms of Service