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…
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.