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Old 02-13-2013, 02:02 AM   #1
carlsonderek
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Default Adding extra yeast before bottling?

I was wondering something...Friday, I'm brewing a Belgian Tripel. I acquired some WL500 Trappist yeast and the primary will be 21 days, and I enjoy the conditioning and mellowing by racking to secondary so it will be in that for another 4-6 weeks, being a big beer. My question: after that amount of time (total about two months) is it necessary to add more yeast to allow for the bottle conditioning? I ask because of the high carbonation in the style.



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Old 02-13-2013, 06:33 AM   #2
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Some brewers add more yeast; I never have and it comes out fine. Carbonated like champagne! WL500 has a high alc tolerance so it's perfect. Now if you condition for months then maybe...



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Old 02-13-2013, 01:07 PM   #3
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That's good to hear--rather not have the extra headache and chance for infection. Thanks!

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Old 02-13-2013, 01:16 PM   #4
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I always add fresh yeast for long fermentation/maturation beers... I tend to reserve part of a starter then make a very small starter from it, mostly for revival, then pitch a little part of the decanted yeast.

I guess you could also wash yeasts from your primary and reserve them for bottling, but that yeast will be degraded from high alcohol. Might be ok if you make a little starter.

Sometimes I just pitch a third of a champagne dry yeast pack.... works wonder... I'm less hesitant to do that for dry beers...

Don't pitch too much....

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