Aqua Vitae

I repitched the Black Lager with a German Ale yeast and let it rest for three days and then bottled it. It doesn’t seem to have suffered any ill effects from sitting in the primary fermenter for MONTHS. I suspect being held at 48°F for the whole time gave me a bit more leeway. The […]

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I’m going to repitch the black lager with a Kolsch yeast (WL) in anticipation of bottling the batch. I assume, since the beer has been sitting dormant in the freezer for months, the yeast is weak, if not dead.

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Grain bill:

8lb 11oz Pilsner Malt (Germany)
1lb CaraMunich (Belgium)
3lb 5oz Munich (Germany)
7oz Dark Crystal (UK) (135-165ºL)
2oz Chocolate (UK)

Adjuncts:

5oz Malto Detrin
~2oz Hallertauer Hop Pellets (6 HBU)
1.25t Irish Moss

Yeast: White Labs WLP830 or WLP838
Yield: 6 Gal.
Additives:
~15ppm SO2 (1/2 Campden Tab) per 5 gals

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