Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Re-Yeasting (or not) when bottling aged beers
Reply
 
LinkBack Thread Tools
Old 10-06-2012, 07:53 PM   #1
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,695
Liked 242 Times on 186 Posts
Likes Given: 186

Default Re-Yeasting (or not) when bottling aged beers

When bottling long-aged beers I've bottled "normally" with a calculated amount of priming sugar, I've dialed back the sugar and increased the sugar to account for brett, I've re-yeasted at bottling with some bloomed dry yeast (champagne, wine & beer), re-yeasted with sacch slurry, and also with brett.

Obviously this is highly variable from batch to batch, but I don't get consistent enough results with any of these processes to deem it my go-to method.

How does everyone else bottle their long-aged wild/sour/funky beers?

__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2012, 05:31 AM   #2
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,898
Liked 307 Times on 273 Posts
Likes Given: 5

Default

I've been planning my bottling to coincide with when I have a starter for another beer. I take about half a pint from an active starter and add that to the bottling bucket.

Seems to be working OK, the bottles are carbing fine, such that I can be drinking them within a few weeks if I choose.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2012, 06:35 PM   #3
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

This is a great question as I have been wondering what others are doing as well. The last Brett blended beer I bottled I used s-04 based in a recommendation from a sour guru in our area. It seems to have worked pretty well for me. But what is the "acceptable" way others are doing? I would think you would want to use a strain that is already in the mix to begin with.

__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2012, 07:50 PM   #4
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

I used to just bottle with whatever was active in the beer. Now I add a little champagne yeast with priming sugar. Champagne yeast only eats the priming sugar so it will compete readily with any active bacteria and yeast for the corn sugar. It flocs well and clumps on the bottom of the bottle.

You also have to calculate in the highest temperature of the beer during aging to get in the ballpark of how much CO2 might be left. Then add an additional amount of priming sugar to account for what dissipated over time regardless of the temperature.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2012, 08:44 PM   #5
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,695
Liked 242 Times on 186 Posts
Likes Given: 186

Default

Quote:
Originally Posted by ReverseApacheMaster View Post

You also have to calculate in the highest temperature of the beer during aging to get in the ballpark of how much CO2 might be left. Then add an additional amount of priming sugar to account for what dissipated over time regardless of the temperature.
Is there a standard calculation for determining how much CO2 dissipates over time?
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2012, 11:00 PM   #6
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,898
Liked 307 Times on 273 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Aschecte View Post
I would think you would want to use a strain that is already in the mix to begin with.
Why? Any sacc strain should do. Any sugars the sacc strain will ferment will already have been consumed by the brett and bugs. The only simple sugar for the new yeast to ferment will be the priming sugar.
__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2012, 11:02 PM   #7
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

Quote:
Originally Posted by Calder

Why? Any sacc strain should do. Any sugars the sacc strain will ferment will already have been consumed by the brett and bugs. The only simple sugar for the new yeast to ferment will be the priming sugar.
Well that was my curiosity I know the sacch will only eat the priming sugars but I have heard everything from wine yeast, Sachh, Brett, sherry yeast etc. I was curious a to what others are doing and if there was a right way for sours I was not aware of that's all.
__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2012, 02:06 PM   #8
bradjoiner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: woodlands texas
Posts: 242
Liked 14 Times on 13 Posts
Likes Given: 2

Default

I have been using red star wine yeast mainly cause its cheap, also I have heard wine yeast will stand up to the acidity a little better.

__________________
bradjoiner is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2012, 03:08 PM   #9
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

Quote:
Originally Posted by bradjoiner View Post
I have been using red star wine yeast mainly cause its cheap, also I have heard wine yeast will stand up to the acidity a little better.
I have heard this as well with a sour beer as the ph is drastically lower than a standard beer and a standard Sacch strain will not carbonate due to the ph. for my non-sours I have been re yeasting with the primary strain or a nuetral strain like us-05. I have also recently read that for sours Sacchromyces Bayanan - EC-1118 by llavlin ( I believe that's the spelling ) is a good choice.
__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2012, 07:24 PM   #10
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

I have had good success using EC-1118 to bottle sours.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Re-yeasting with liquid brett...amount? RJSkypala Lambic & Wild Brewing 5 08-28-2012 05:36 PM
Bottling Sour Beers Calder Lambic & Wild Brewing 16 11-19-2011 11:59 AM
aged hops rugman Lambic & Wild Brewing 3 06-29-2010 08:32 PM
Possible aged hop substitute Plan9 Lambic & Wild Brewing 2 05-18-2009 09:47 PM
Aged Hops Available Jsta Porter Lambic & Wild Brewing 3 02-23-2009 09:10 PM



Newest Threads

LATEST SPONSOR DEALS