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Dunkelweizen

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.

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