I have made two lagers - the first I kegged with no issues but the second one I planned to bottle this weekend. Here’s the catch - I have had this lagering at 35 degrees for over 8 months. I’ve read a few threads that recommended adding some dry yeast before bottling. I’m looking for advice here:
I have a spare packet of ale yeast (05) - could that be used or will it mess up the flavor?
How much should be used and when/how should it be added? To carboy? To bottling bucket?
Is this even a necessary step? I don’t want to end up with flat beer.
I would really like to bottle this one but will keg it if there is a chance of messing this up by bottling it.
All advice/recommendations are appreciated!