Priming and Bottling Lager

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Priming and Bottling Lager

Postby LoveMyBeer » Sat Nov 29, 2008 11:35 pm

This is my first lager....I have a lager which is ready to be primed and bottled. It has been in the secondary fermentor for about 4-6 weeks. Should there be concern with not enough good yeast to start carbonation.

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Postby brewmeisterintng » Thu Dec 18, 2008 7:38 pm

If you didn't filter the yeast out there should be enough live yeast to carbonate the beer. It may take some time but if you introduce a measured amount of priming sugar, it will carbonate. The concern of viable yeast occurs when you are a month or greater in the fermentor. It's not that the yeast isn't there; it's that they are in poor health. In that case, pitch the yeast into the bottling bucket and you will be guaranteed carbonation. Too many time the brewer focuses his attention on the carbonation yeast when he should be looking at how much priming sugar is being added.
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Priming and Bottling Lager

Postby bfabre » Thu Dec 18, 2008 8:57 pm

1 cup priming sugar max.
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