Ajhutch
Landlord.
- Joined
- Apr 12, 2016
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I’ve not been using a fridge for very long so not sure the answer to this question. I cold crashed a beer last week and it’s been at 0.5-1C for a week. Through a combination of work and laziness, it might be ten days total by the time I get round to bottling. Do folks think there will be enough yeast to bottle condition or should I add a little at bottling? The yeast used is a second generation Vermont yeast and the beer is 4.8%. I’m leaning towards not adding more yeast as it’s not a super flocculant yeast and it shouldn’t be too stressed. I’m also not fussed if it takes a little longer than usual to carb up.