Dunkles Bock OG 1.076 FG 1.018 Fermented with Wyeast Bavarian Lager (2206) at 46F for 3-ish weeks. I then did a step up to mid 50s for a few days to get gravity down to 1.025 range. I then did a diacetyl rest in the low 60s. After reaching terminal gravity, I cold crashed then transferred to secondary. I have had it lagering for 10-11 weeks. My question is do I have enough yeast to bottle condition, or should I add a small amount of bottle conditioning yeast when bottling? Any critique/advice would be greatly appreciated. Thanks.
Probably. Lot's of people have done it this way. Depends on your tolerance for risk. BTW, brewing lagers is a great reason (one of many) for considering getting into kegging.
Thanks. Yea, I'm currently kegging, but I brewed this one as a gift for a group of friends, so the keg provides some trouble in that regard. Plus all my kegs are in use at the moment. Good problem to have, lol. Need to step my game up drinking.
Given the high OG (1.076) and the long lagering time (10-11 weeks) I would suggest that you add some yeast at bottling. It is indeed a possibility there is enough healthy yeast for bottle conditioning but do you really want to take that chance? Adding some yeast at bottling is cheap and it provides insurance that your beer will properly carbonate during bottle conditioning. At the end of the day this is your decision. Cheers!
Anyone ever pitch a vial or smack pack at bottling to "referment" in the bottles a la tripel karmaleit?
I haven't done that, but I have added a buttload of sugar to re-ferment in the keg (in lieu of bottles) a la Saison Dupont. There was plenty of yeast left to do the trick.
I brewed and bottled a Maibock this spring with 34/70 with a OG of 1.075 and it's still drinking great with good carbonation. I used no additional yeast but I did give it a full 3 weeks of 72* bottle conditioning.
