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-   -   Pitch new yeast at bottling? (http://www.homebrewtalk.com/f163/pitch-new-yeast-bottling-132244/)

spin02 08-14-2009 05:43 PM

Pitch new yeast at bottling?
 
I will be bottling my Belgian Honey ale this weekend. It was in the primary for one month, then two months in a secondary. The OG was 1.080 and SG, when I transferred to the secondary, was 1.016.

Should I pitch new yeast when I bottle, or is it possible there’s enough yeast still in suspension to carbonate?

Also, should I adjust the amount of priming sugar, if I pitch new yeast?

Thanks!!

malkore 08-14-2009 10:15 PM

You should not need more yeast. people here make barley wine over 6 months and it carbs up without repitching.

and if you did repitch it wouldn't affect the priming sugar amount.

Malticulous 08-15-2009 02:35 PM

Sprinkling in a few grams of dry yeast as you rack it to the bottling bucket will insure it carbonates in a more timely manor. I think it's a good idea.

spin02 08-15-2009 04:41 PM

Quote:

Originally Posted by Conroe (Post 1489270)
Sprinkling in a few grams of dry yeast as you rack it to the bottling bucket will insure it carbonates in a more timely manor. I think it's a good idea.

I think I will try that. Probably do half a pack of s-04 or t-58, something like that?

Nurmey 08-15-2009 04:50 PM

You can add it but you don't need it. Really all it will do is add more yeast to the bottom of your bottles.

Malticulous 08-15-2009 05:24 PM

I do it for all my lagers. T-58 is really good for bottle conditioning. 2 grams is all you really need. I just basically pepper it over the beer. It only leaves a haze on the bottom of the bottle and it sticks there. Nottingham is my second choice for the same reason. The strain has no impact on the flavor.

illinibrew04 08-17-2009 02:12 PM

You shouldn't really need to pitch new yeast. I will just add that Belgian trappist breweries pitch fresh yeast at bottling time. Their theory (as I gathered from the Brew Like a Monk book) is that the yeast from fermentation is tired and they feel they get better/faster carbonation from the fresh yeast. Also, sometimes if they are conditioning their beer colder than usual they add a lager yeast at bottling. Just a little info that I thought was interesting when I read it, but I think you're fine either way.


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