Fri Jan 08, 2010 7:58 am
This is the first time I've cold conditioned a beer.. a north german alt. It's been conditioning for a month now and seeing that I've never done this before I was curious to know if there will still be enough yeast in suspension for bottle conditioning? Or will I need to pitch more yeast?
"You can't be a real country unless you have a beer and an airline- it helps if you have some kind of football team, or some nuclear weapons, but at the very least you need a beer" - Frank Zappa
