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Based on my experience, you'll have more than enough yeast to carb. I've lagered beer for 2-3 months and still had plenty. If you really feel that you need to add yeast, any neutral yeast will be fine. I tend to use US05 becasue it's inexpensive, easy and reliable. You use so little that it has no effect on flavor, so you don't need a lager yeast.


They sure have, at least in terms of the temperature/ABV% relationship. The table provided is for pure ethanol/water solutions so the freezing points provided will be slightly higher than for actual beer. Accounting for the effects of residual sugar, proteins and other things in solution seems incredibly complex; this is touched upon in some detail later in ...

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