Is it a good or bad idea to pitch a little yeast in the bottling bucket before actually bottling?
99% of the time, it’s unnecessary. I only consider it for beers over maybe 1.085-1.090 and that have been in secondary for more than a few months. I guess it couldn’t hurt, but you really should have to for any “average” beer.
What about beers that have been lagered for a month?
I’ve never found it necessary in that situation.
I’m getting ready to bottle a couple of lagers that fermnted for a month then lagered for three months. A friend suggested I should consider pitching some yeast when bottling. He pitched 2-3g of yeast for 5 gallons of pilsner that tasted great so I was thinking about 1.5g of yeast for a 2.5 gallon batch of a lager. This is my first lager beer. Is pitching yeast when bottling necessary after Lagering for this long? Sorry to revive such an old thread, but a after a quick search this was the most relevant information I found.
It would probably be fine without but if it were me I’d pitch some just to be on the safe side after 3 months.