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Old 11-09-2012, 02:17 AM   #1
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Have a fresh pack of 3787 on the way and trying to figure out how much yeast do I need to bottle condition Belgian dubbel and Triple. I usually keg, but love my belgians bottled. Will probably make a quart starter so I can store some yeast and use in future brews. How many ml of yeast would I need to carbonate 5 gal batch?

Please don't ask why I add yeast at bottling. My beers been in secondary since August, they very clear and tasty. Tripple still a little hot at 10.5 % so yeast probably pooped (3522). I just want cheap insurance

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Old 11-09-2012, 02:22 AM   #2
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specifically for belgians.


1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
4: Oatmeal Stout
5: Bavarian Wheat
6: Premium Lager

Fermenting: Concord Wine, ESB

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Old 11-09-2012, 03:23 AM   #3
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you wouldn't need much. maybe 20% of a quart of starter, especially if pitched at high krausen.

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Drinking: a chocolate oatmeal stout, a belgian imperial stout, a Vertical Epic 09.09.09 clone
Fermenting: a split-batch belgian blond/saison
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured Saison, my "Wild Oats" brett/sour, and some other stuff i can't think of at the moment...
Up next: who knows. maybe providing links to recipes for the above beers.
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Old 11-26-2012, 01:43 AM   #4
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I am also getting ready for this. I read the BYO artical and it was very helpful. It did not say how much yeast was used. I am pitching the Wyeast 3787 to ferment. I plan to use the same to bottle. Would 20% of the yeast in a 700ml starter be what I need to shoot for?

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Old 11-26-2012, 04:55 PM   #5
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About 20% of a smack pack or vial would be about right. That will give you a cell density of about 1 billion cells per liter. That's about twice what you would use if it was the same wort with no alcohol. If you don't mind a little extra yeast in the bottles and want it to carb up quickly then you could use more.


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