Just a general question. I’m making a lager which will age for a few months in a secondary. I’m wondering how much liquid yeast to re-pitch at the time of bottling? OG 1.052.
Do you recommend re-pitching the same yeast used for fermentation? Or just using a dry yeast strand?
I just use about half of a dry yeast pack. Any dry yeast will do, it’s not going to contribute any character to the final product. I usually have a few packs of US-05 lying around as emergency backup supplies so that’s usually what I use when I feel like adding some insurance at bottling time.