Really appreciate all the suggestions and advice, based on these I have amended my plan slightly as my biggest fear of adding more yeast is bottle bombs, which no body want’s, least of all my wife…. :) So the revised plan is to add the yeast as suggested but to leave it in the pressure barrel...

Thanks for the replies, I hadn’t heard about people culturing from bottles so that’s something new to look into. it’s a good point about the quantity of yeast quantity. I am in the UK so 5 gallons here is just over 22 litres I believe. Another thought along that line of thought…. Adding yeast...

Hello everyone, I am looking for a little advice, I have brewed a lager, which I started the lagering process, taking the temp down to 2.5 C. I intended to bottle it after a few weeks but work commitments got in the way and it has now been stored at that temp for about 3 months. I am guessing...