After 3 weeks in fermenter, doppel bock went from O.G. 1.067 to 1.013, still bubbling occasionally, but not changing. However, after racking to secondary I see no fermentation or bubbling and wonder if the remaining yeast will be viable enough to carbonate upon bottling?
Yes, in my experience, there is still enough active yeast present for about 8 weeks. Beyond that point then I would add just 1-2 grams of fresh yeast. But you're not there yet so I'm sure it will turn out fine with no additional yeast.
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