How much yeast is left in suspension after lagering?

[huskey-no.2]

Hi All,

I've got a brew in the fermentor that's fermented out and I've now dropped the temperature to 0°C and am going to lager for 18 days. Does anyone have a ball park figure for how much yeast would be expected to be left in suspension after this period, and whether it would be viable yeast?

I was thinking that it would be pretty close to none and am planning on putting some back (1g per 20lt) in the bottling bucket before putting in the bottles.

Anyone have any figures (or good guesses)?

Cheers

[Westco]

Hi All,

I've got a brew in the fermentor that's fermented out and I've now dropped the temperature to 0°C and am going to lager for 18 days. Does anyone have a ball park figure for how much yeast would be expected to be left in suspension after this period, and whether it would be viable yeast?

I was thinking that it would be pretty close to none and am planning on putting some back (1g per 20lt) in the bottling bucket before putting in the bottles.

Anyone have any figures (or good guesses)?

Cheers

It depends on the yeast strain and the gravity of your brew. IF you have a strong Starting gravity then I would replace the yeast. If its a Heff yeast and still is super cloudy you may be alright. Any other strain i would personally pitch healthy active yeast.

Westco

[SusanRiverBrewing]

I have brewed German pils a few times with WLP 830 I think? or German Lager, lagered for a couple of months, racked clear beer into bottles with coopers carb drops, stored beer at 65f for 2 to 3 weeks and had perfect carbonation. However, I can't see adding yeast hurting anything, and if your ABV is greater than 6% I would consider adding some yeast back. Remember that you don't have to even use the same strain of yeast, not much going on at this point, you just need a little C02.

[ajdelange]

You definitely want quite a bit of yeast when going on to lagering as they still have a lot to do during that phase. The amount that will be in suspension depends on lots of variables such as the particular yeast strain, when you determine the primary fermentation to have completed and the nature of the fermentor's attemperation system. Chill bands will keep a fair amount of yeast in suspension for as long as the beer is in the tank.

It's hard to say how much (i.e. cell count) yeast is necessary. I think it's sufficient that the beer be reasonably cloudy at the time it is pulled. If it is not then you should rouse enough yeast that it is or add krausen beer.