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Old 09-15-2012, 03:45 AM   #1
foxyaardvark
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Default Do I need to add yeast for bottling Russian Imperial Stout?

I have a 1.09 OG Russian Imperial Stout sitting in primary which I'm planning on leaving there for a total of around 6 weeks. I have read about many people adding additional yeast at the time of bottling when using a secondary fermentor. If I just keep the beer in my primary will I have enough yeast left in suspension to carbonate it properly without adding any additional yeast?

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Old 09-15-2012, 06:05 AM   #2
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I have had a beer that I left in the primary for 5 weeks. Not as high of an OG, like 1.075. Bottled it with no problems. 70 degrees for 3 weeks is usually a good start to taste.

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Old 09-15-2012, 06:45 AM   #3
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6 weeks? Probably don't need additional yeast. I've read 6 months is kind of the line... Will it hurt? Nope!

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Old 09-15-2012, 07:38 AM   #4
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Six weeks is still pretty fresh, your main concern is how well your yeast can survive in a 9-10% beer. You should be fine where you're at, but your yeast may take longer than usual to carb your beer given the stressful conditions they work under, although if you made an RIS, aging is generally positive anyway. If you want to be 100% sure, just add some dried champagne yeast when you bottle. It costs at most $1 per pack and you really don't need to use anywhere near an entire pack. The champagne yeast has a very high alcohol tolerance and will only eat the bottling sugar without touching anything your regular yeast left behind.

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Old 09-15-2012, 02:34 PM   #5
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Honestly, I wouldn't take any chances. If that beer attenuates out you are looking at 9% abv. at least. Having your yeast sit around for 6 weeks in such a toxic environment will surely not help their vitality. I would add some yeast just to be safe at bottling time - like champagne b/c it has a great alcohol tolerance and is very readily available and fairly cheap. No reason to risk not having your beer carbonate in the bottle and ruin a batch (probably one of your more expensive batches too!).

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Old 09-15-2012, 02:44 PM   #6
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6 weeks and 9%; you will be fine. No need to add yeast. It will probably take longer than normal to carb.

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Old 09-15-2012, 04:06 PM   #7
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I would say you are fine at that strength. It wouldn't hurt to add yeast I use Coopers for bottling since my lhbs only charges 75 cents for a packet.

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Old 09-15-2012, 05:10 PM   #8
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You need to figure out what question you are asking.

Are you asking if you can bottle with the yeast that is left in there? That answer is yes.

If you are asking what to do to make the best beer possible? Then I would add back fresh yeast like others have said.

Beer is pretty forgiving and you can usually cut some corners and still make decent beer. But adding back some fresh dry yeast is pretty simple to do and then you know you did the best for your beer.

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Old 09-15-2012, 06:48 PM   #9
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Quote:
Originally Posted by Calder
6 weeks and 9%; you will be fine. No need to add yeast. It will probably take longer than normal to carb.
Let's say hypothetically I had a similar question about a RIS at 8 weeks and 10% abv with WLP013.
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Old 09-15-2012, 10:29 PM   #10
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Quote:
Originally Posted by DrHop View Post
Let's say hypothetically I had a similar question about a RIS at 8 weeks and 10% abv with WLP013.
Since you'd hypothetically be asking the same question, but with two extra weeks and possibly some extra alcohol, I would say that you'd get the same range of answers. Hypothetically speaking, that is. So tell your "friend" to buy a pack of champagne yeast.
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