, but yes once lagered If I was to naturally condition, I would make up a sterile Priming solution, once cool add 0.1g of fresh dry yeast then add the primings to the bottling bucket, transfer the lagered lager, then bottle . . . 10 days in the warm and then back into the cold . . . you don't have to add fresh yeast, but it does help
Lager time
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Aleman
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Re: Lager time
Well, I bottle carbonated beer , but yes once lagered If I was to naturally condition, I would make up a sterile Priming solution, once cool add 0.1g of fresh dry yeast then add the primings to the bottling bucket, transfer the lagered lager, then bottle . . . 10 days in the warm and then back into the cold . . . you don't have to add fresh yeast, but it does help
, but yes once lagered If I was to naturally condition, I would make up a sterile Priming solution, once cool add 0.1g of fresh dry yeast then add the primings to the bottling bucket, transfer the lagered lager, then bottle . . . 10 days in the warm and then back into the cold . . . you don't have to add fresh yeast, but it does help-
ianmagson
Re: Lager time
Aleman, to bottle fermented beer that has been allowed to drop bright would you add a total of 0.1g of fresh dry yeast to your priming solution or is that amount per litre?Aleman wrote:If I was to naturally condition, I would make up a sterile Priming solution, once cool add 0.1g of fresh dry yeast then add the primings to the bottling bucket
Ian
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jonnyhop
Re: Lager time
Aleman wrote:Well, I bottle carbonated beer
Sorry if it’s really obvious, but how do you do that? Is it noticeably better beer?
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ianmagson
Re: Lager time
I think he must be referring to a counter pressure bottle filler which attaches to your corny system,jonnyhop wrote:Aleman wrote:Well, I bottle carbonated beer
Sorry if it’s really obvious, but how do you do that? Is it noticeably better beer?
This is the cheap homemade version:
http://www.ipass.net/mpdixon/Homebrew/PMCPBF.jpg
Not tried it yet!
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Aleman
- It's definitely Lock In Time
- Posts: 6132
- Joined: Sun Jun 03, 2007 11:56 am
- Location: Mashing In Blackpool, Lancashire, UK
Re: Lager time
I wouldn't add fresh yeast for normal beers, even if they had dropped bright there is still enough yeast remaining in suspension to carbonate. . . . Lagers and Strong ales that have been matured for some time are the exception.
The figure of 01.g is a total figure for the entire batch and would be added to the priming sugar . . . In theory for an 80L batch I should use much more than that, but I get good results and a very slight yeast sediment.
For bottling carbonated beer I use a Blichmann Beer Gun . . . although you can achieve a good result using cold beer, cold bottles , and 12 feet of 1/36 beer line . . . with a very low pressure from the corny
The figure of 01.g is a total figure for the entire batch and would be added to the priming sugar . . . In theory for an 80L batch I should use much more than that, but I get good results and a very slight yeast sediment.
For bottling carbonated beer I use a Blichmann Beer Gun . . . although you can achieve a good result using cold beer, cold bottles , and 12 feet of 1/36 beer line . . . with a very low pressure from the corny