Have a beer that has been in the lager stage(Helles) for about 6 weeks. In the past I have added some dry yeast to make sure enough yeast cells in beer for conditioning. Is it necessary to add for a 6 week period? :cheers:
There should still be plenty of yeast in suspension to bottle.
You’ll be fine. I bottled my Helles a couple of weeks ago after lagering for 5 weeks and it carbonated just fine without additional yeast.
I just bottled a pilsner after 7 weeks at 34 and it carbed fine.
Thanks for the advise guys. Looks like I’m ready to bottle!!! :cheers:
