Lager bottling q's.

[Norv]

Hi Chaps,

I have been brewing a Canadian blonde lager with s-23 yeast. Made to 20 litres, i put 1 & 1/2 packs of yeast in with 1kg of brew enhancer, it had 3 weeks at 12c and then a diacetyl rest for 3 days at 20c. Dropped temp to 4c over a few days and racked off. The fridge I have been using hasn't been working quite as well as I had hoped, the cimpressor won't run when the ambient temp gets too low, so it has been around 6-9c for 6 weeks, I'm hoping this hasn't ruined the lagering stage. Initial gravity 1050 on 20/10 and then 1010 13/11 so will be around 5.2%.

So now my questions, How much sugar would you add for the carbonation? I was thinking around 100g so it isn't too lively.

Also, do I need to add any extra yeast as it has been sitting for so long? I kept half a pack to add to it, but reading a few forums it seems it isn't necessary. I don't want to fall at the last hurdle as this one has taken so long to get to this stage!

Many thanks,

Mark.

 

[DirtyCaner]

It should be fine mate, if you can cool it any lower for a couple of days will be better but not completely necessary. You should be fine for 100g sugar but if it was me I would probably cut it back to 90g. No need for extra yeast.

 

[Norv]

Perfect, thanks for the input.

I went with 100g in the end, tried some from a half filled bottle and VERY pleased with it. It's my 4th brew and they seem to get better and better. Belgian triple next!

Cheers, Mark.