gregory gettman (220.127.116.11)
|Posted on Wednesday, December 24, 2003 - 07:51 pm: ||
I've got a Dopplebock that's been lagering 3 months now and is ready for bottles. The trick is I will have to add more yeast with the priming agent.
There are two ways I can do this and was wondering if the collective could offer their opinion?
#1 use dry nottingham and condition in the cellar. This strain is very clean and lager like the only problem is the packs I have are out of date EXP. 2000. Although I have used them in a pinch and they work well.
#2 I have the bock lager strain which can be cultured up and used, that way its the same yeast. Of course this would mean longer aging and perhaps even a second lagering?
Thoughts? I'm leaning towards the dry idea just because it will take less effort........
Bill Pierce (18.104.22.168)
|Posted on Wednesday, December 24, 2003 - 08:04 pm: ||
I think two packs of rehydrated Nottingham will do the job, even if they are out of date (assuming they have not been mishandled).
|Posted on Thursday, December 25, 2003 - 05:46 am: ||
Another vote for the Nottingham.