I’ve heard it’s a good idea of adding lager yeast at bottling. anyone with useful experience or info?
unless it’s been in primary/secondary for months and months and months, there’s no need to add yeast at bottling. there will still be plenty in suspension under normal fermentation periods…
:cheers:
still in primary at the moment. just heard it’s great for bottling with the style. i wouldn’t do it with a BW.
My favorite regular strength weizen was bottled on day 7.
Helped keep all the estery phenolicy goodness in there.
