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Main
Date: 06 Jul 2006 06:08:47
From: Melville
Subject: Lagering and Priming
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All,
I have had a bock lagering at about 42 degrees for the past 4 weeks. I
used WhiteLabs German Bock Yeast with a decent starter that I pitched 6
weeks ago (= 2 weeks in primary). I am planning to bottle this
weekend. My question is as follows: should I re-inoculate with fresh
yeast before priming?
It seems to me that a lot of the yeast has already fallen out of
suspension and I worry that there will not be enough to carbonate the
beer. Time is of the essence as well as I would like for this beer to
be ready for consumption in 3 weeks to a month in the bottle. I do not
want to have to buy fresh yeast if it is not required, but I am always
a little paranoid that the beer will not carbonate after lagering at
cold temps.
Any comments or thoughts would be appreciated.
Thanks!
MS
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Date: 06 Jul 2006 14:51:09
From: John 'Shaggy' Kolesar
Subject: Re: Lagering and Priming
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On 6 Jul 2006 06:08:47 -0700, <separ@comcast.net > wrote:
> All,
>
> I have had a bock lagering at about 42 degrees for the past 4 weeks. I
> used WhiteLabs German Bock Yeast with a decent starter that I pitched 6
> weeks ago (= 2 weeks in primary). I am planning to bottle this
> weekend. My question is as follows: should I re-inoculate with fresh
> yeast before priming?
>
> It seems to me that a lot of the yeast has already fallen out of
> suspension and I worry that there will not be enough to carbonate the
> beer. Time is of the essence as well as I would like for this beer to
> be ready for consumption in 3 weeks to a month in the bottle. I do not
> want to have to buy fresh yeast if it is not required, but I am always
> a little paranoid that the beer will not carbonate after lagering at
> cold temps.
It's usually not a problem, but I have heard of it happening. I think
you'll be OK bottling as is (there is a lot of yeast suspended in the
beer that you can't see), but if you're really worried about it you can
add some extra yeast now, let it sit for a couple more days, and then
bottle. You don't want to add yeast and then immediately bottle just
incase the fresh yeast kicks in with some more fermentation activity.
John.
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Date: 06 Jul 2006 22:04:44
From: Adam Preble
Subject: Re: Lagering and Priming
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Melville wrote:
> It seems to me that a lot of the yeast has already fallen out of
> suspension and I worry that there will not be enough to carbonate the
> beer. Time is of the essence as well as I would like for this beer to
> be ready for consumption in 3 weeks to a month in the bottle. I do not
> want to have to buy fresh yeast if it is not required, but I am always
> a little paranoid that the beer will not carbonate after lagering at
> cold temps.
My first attempt at a lager failed to carbonate. I tried to keep as
little sediment out of it as possible when racking, and I think it kept
the yeast out as well. The second time, I kept some trub from the
primary, and mixed that in with the bottling bucket. That has
carbonated very well. I guess keeping some trub from the secondary will
work too.
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Date: 08 Jul 2006 07:58:54
From: Steve Ruch
Subject: Re: Lagering and Priming
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I lagered a pils made with WLP838 at 36 for 7 weeks and it carbed
fine.
Steve.
"I'm a man, but I can change, if I have to. I guess," The mans prayer.
Red Green
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Date: 06 Jul 2006 15:26:38
From: Wayne
Subject: Re: Lagering and Priming
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Melville wrote:
> All,
>
> I have had a bock lagering at about 42 degrees for the past 4 weeks. I
> used WhiteLabs German Bock Yeast with a decent starter that I pitched 6
> weeks ago (= 2 weeks in primary). I am planning to bottle this
> weekend. My question is as follows: should I re-inoculate with fresh
> yeast before priming?
>
{snip}
> Any comments or thoughts would be appreciated.
>
> Thanks!
>
> MS
>
You don't need to buy a new pack of yeast to do this. When you siphon
the beer into your bottling bucket make sure you suck up a little of the
yeast sediment too. Doesn't take much. The agitation of flowing into
the bottling bucket will put that little bit of yeast back into
suspension and will be evenly distributed throughout the batch,
especially after you stir it with your priming sugar solution.
That said, most of the time there is still sufficient yeast in solution
to carbonate, especially at the relatively "high" lagering temperature
of 42° (I lager at 33-34°). With an extra bit of yeast you may have a
bit more sediment in the bottles, but it is good insurance.
Wayne
Bugeater Brewing Company
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