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Post by Taigh-Leanna » Sun Jan 14, 2018 9:40 pm

First time lagering.

Is there enough yeast in suspension after 6 weeks of lagering to bottle condition, or should I keg it? Would krausening work?

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Re: Lagering

Post by Celiacbrew » Sun Jan 14, 2018 10:01 pm

Lots of yeast left for bottle conditioning. But you should key it because kegging is much easier than bottling.

Mike E.

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