M
maddspoiler
About to bottle my Oktoberfest but its been in the carboy a long time. Im worried there is not enough active yeast left to fully ferment the priming sugar. Im thinking of pitching some viable yeast in the beer when I add the priming sugar. Does anybody here have experience doing this? How much should I add? Will it effect the taste if I use too much? Unfortunately I dont have the option to keg it. Thanks,