Priming Lager

[Good Ed]

A bit of advice please.

I made up a gallon of lager from this recipe http://www.yobrew.co.uk/beer.php Pete's Lager, and have had it in the fridge for the last 5 weeks at the coldest setting (around 5deg). Should I be priming with active yeast and/or sugar? I used a Saflager S23 for the brew at 15C and got it down to 1006. What quantity of priming should I use? I'm going to use 500ml bottles.

Thanks

 

[Brewmarc]

To bottle your Lager I would add about 30 grams per gallon of brewing sugar(glucose) this will give you about 3 C02 Volumes which should give it a good Sparkle :thumb: After 5 weeks of lagering there is probably enough yeast still in suspension for carbonation. If in doubt the best practice is to make up a yeast starter using a little spray malt boiled in a cup of water, when cooled add a little yeast, keep under airlock & ferment this untill a kraeusen head develops, about a day or two, give it a gentle swirl then add some without aeration to your batch with your priming sugar at bottling time. You wont need to add much, you can keep the remainder of the yeast starter in the fridge for another brew :

 

[Good Ed]

Thanks Marc, so just a couple of glugs of yeast starter with the glucose to the priming batch? then leave the bottles at room temperature or I've got a cellar at 15C?

 

[Brewmarc]

Thanks Marc, so just a couple of glugs of yeast starter with the glucose to the priming batch? then leave the bottles at room temperature or I've got a cellar at 15C?

Perfect :thumb: I would leave the bottles to carbonate in a place whare the ideal fermentation temperature is for the yeast used :

 

[Good Ed]

Thanks mate, I'll let you know how I get on. :

 

[Aleman]

you need about 0.02g of dried yeast (so a very small pinch) to re seed your lager to allow for carbonation. If you use a bottling bucket you can add your yeast along with your cooled priming sugar to the bucket before gently running you clear beer into that and bottling.

No need to make a starter.

Even simpler just stir a small bit of the yeast up gently from the lagering vessel as you transfer it to your bottling bucket.

 

[Good Ed]

Ok, thanks, I'll do that. I'll probably use the rest of the yeast to do another gallon to use up the Hallertau hops I've got, but can only fit a gallon in the fridge . I'll do a bigger batch later and just not lager it and do a comparison.