Wyeast 1007 in altbier

[brewinhard]

Probably a good idea to suck up a tiny amount of yeast when transferring to bottling bucket. To ensure proper, timely carbonation just be sure to warm your alt to room temps before bottling. Use your beer temperature at bottling time to calculate amounts of priming sugar ala the priming nomograph in BCS (JZ and J. Palmer).

[jimlin]

I actually contacted JZ via email and he was kind enough to write back. Basically, I might just bottle and then lager for the extended period. I'm thinking that means I need to keep it at ferment temp to carb up in thebottles, and then store them all cold in the fridge for a month. This way, I can also be sure there's plenty of yeast still in suspension as I would be bottling prior to the cold lagering.