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Old 10-09-2009, 01:53 AM   #1
Jeepnbrew
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Default how much washed yeast to belgian strong ale during bottling

I used the washing method in the half pint canning jars 2 months ago and finished aging my belgian strong ale. I want to add some yeast during the bottling process and am wondering how much to use? The half pint jars range from quarter inch to half inch of solids on the bottom. I opened the 1/4 inch jar and drained off most of the liquid and shook it up. I'm wondering if it really matters how much of this solution I use while bottling a 5 gallon batch..



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Old 10-09-2009, 04:09 AM   #2
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I will be doing the same in about 6 weeks. Anyone with good advice? I would think just a small amount is needed but this is a guess.



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Old 10-09-2009, 02:18 PM   #3
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I use dry yeast. It will be more healthy and cleaner than washed yeast. You will only need 1/4 to 1/3 pack. You will have less sediment in the bottles too. The bottle conditioning yeast has no noticeable impact on the flavor profile.

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Old 10-09-2009, 03:09 PM   #4
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Is adding bottle conditioning yeast advisable for strong belgians? I ask because I will be bottling one in a few weeks.

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Old 10-09-2009, 03:15 PM   #5
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Quote:
Originally Posted by Conroe View Post
I use dry yeast. It will be more healthy and cleaner than washed yeast. You will only need 1/4 to 1/3 pack. You will have less sediment in the bottles too. The bottle conditioning yeast has no noticeable impact on the flavor profile.
I understand that it won't have any impact on the flavor but my concern is that it could attenuate more than the yeast used for fermenting.
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Old 10-09-2009, 03:18 PM   #6
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You will only need approximately 1g of dried yeast (this is according to how Sierra Nevada bottle conditions their Pale Ale) , or about 8 mls of pure liquid yeast slurry.

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Old 10-09-2009, 04:27 PM   #7
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Quote:
Originally Posted by heywolfie1015 View Post
Is adding bottle conditioning yeast advisable for strong belgians? I ask because I will be bottling one in a few weeks.
I don't think you need it for all Belgians but the Belgian I made was cold crashed for 8 weeks which drops all the yeast out of suspension.
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Old 10-09-2009, 05:15 PM   #8
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Originally Posted by PseudoChef View Post
You will only need approximately 1g of dried yeast (this is according to how Sierra Nevada bottle conditions their Pale Ale) , or about 8 mls of pure liquid yeast slurry.
I'm assuming that's for a 5 gallon batch, right?
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Old 10-09-2009, 05:20 PM   #9
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Quote:
Originally Posted by EvilGnome6 View Post
I'm assuming that's for a 5 gallon batch, right?
Yes, completely forgot about that part!
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Old 10-09-2009, 08:24 PM   #10
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What dry yeast are you using? Or does it really matter, since it does not appear to affect flavor too much.



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