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Old 05-07-2012, 12:58 AM   #11
dnelson1025
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I'm going to do the tripel and might make some of my own light invert sugar instead of the turbinado. I've heard the same thing about the yeast, but I think I'm only at about 15% of fermentables from the sugar.

I'm brewing next Saturday; I'll be able to see how it turns out in a month and a half or so.

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Old 05-07-2012, 06:16 PM   #12
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Good luck! I'll be brewing a belgian IPA next Sunday for a 3rd of July party. Can't wait to try out the pound of citra I just bought...

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Old 05-09-2012, 02:08 AM   #13
dnelson1025
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Ok I've been doing some reading and am wondering if I have to add fresh yeast to the bottling bucket when I'm ready to bottle. Or will my yeast from primary fermentation work fine? And will I have to make a second starter for bottling? Thanks for everyone's help so far!

And a pound of that'll hop a lot of beer; sounds awesome!

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Old 05-09-2012, 02:27 AM   #14
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Quote:
Originally Posted by dnelson1025 View Post
Ok I've been doing some reading and am wondering if I have to add fresh yeast to the bottling bucket when I'm ready to bottle. Or will my yeast from primary fermentation work fine? And will I have to make a second starter for bottling? Thanks for everyone's help so far!
I would ferment in the primary for 7-10 days, or until the airlock is only bubbling once every 2 minutes. Then, transfer to a secondary carboy and let it sit for about 2-3 weeks.

You should still have plenty of yeast in solution for bottling, but if you are worried about it you could always scrape your racking cane along the bottom of the carboy when transferring to a bottling bucket to grab a little of the yeast.
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Old 05-13-2012, 03:27 AM   #15
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Thanks for the help! I brewed today and the yeast started working in about an hour after I pitched. Having that big starter really helped!

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Old 05-17-2013, 01:45 PM   #16
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@dnelson1025 - Can you let me know how this turned out? I'm planning on doing a Belgian IPA this weekend (tripel). I'd like to do something similar to Green Flash's Le Freak.

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Thanks for the help! I brewed today and the yeast started working in about an hour after I pitched. Having that big starter really helped!
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