Re-pitching belgian dark strong

chemman14 · 11-05-2011, 03:38 PM

So I brewed a belgian dark strong 3 weeks ago. It has been sitting at 32 deg F for the last week. I plan on kegging this and wanted to carbonate it naturally with corn sugar. The og was 1.1 and fg is 1.013 leaving it at 11.6%. I used wlp 545 belgian strong ale yeast. My question is should I re-pitch the yeast? I am assuming those yeast that are still in the beer are pretty worn out from the primary ferment.
If I should re pitch what yeast would you suggest?
Thanks in advance

chemman14 · 11-06-2011, 03:49 AM

well I packaged it today without re-pitching so hopefully it works out. Otherwise I will re pitch in a couple weeks

chemman14 · 02-24-2012, 12:36 AM

If anyone was wondering this turned out GREAT. the beer carbonated naturally to a perfect level. Love this hobby, cant wait to brew this one again!

schoellhorn82 · 02-24-2012, 02:42 AM

Did you repitch the yeast? If so, how'd it turn out? FYI- anything over 1.060 in OG i usually never repitch. I did once using wl001 from a rye ipa that was 1.071 to a cream ale style and it turned out belgian tasting. Not bad but it obviously mutated

chemman14 · 02-24-2012, 03:03 AM

I did not repitch. Transferred to keg with corn sugar. Excited to see how this does in the NHC

schoellhorn82 · 02-24-2012, 03:09 AM

Do you keg with prime sugar often? I just did my first one this week and am wondering if it gets more yeast at the bottom. Your experience?

chemman14 · 02-24-2012, 03:21 AM

Quote:

Originally Posted by schoellhorn82

Do you keg with prime sugar often? I just did my first one this week and am wondering if it gets more yeast at the bottom. Your experience?

This was my first beer doing this. I have done a couple kegs of apfel wine with mixed results. I dont think I got a good seal on the apfel wine because it takes a bit longer for fermentation to restart.
This did seem to throw more yeast than usual for the first couple of pints. I will try to remember to update this thread the sad day that this keg kicks with how much yeast was actually in the bottom. I plan on doing this more often as I build up a pipeline for my 4 tap kegerator. I used the amount of corn sugar suggested with beer smith.

schoellhorn82 · 02-24-2012, 03:25 AM

Yeah please do post again. I've got 3 other kegs waiting to be tapped on my 4 tap system before I get to the ipa I just keg conditioned so I won't know for a while. My question was actually more on the initial tapping. Did it take more than 2 pints to run clear?

chemman14 · 02-24-2012, 04:04 AM

Quote:

Originally Posted by schoellhorn82

Yeah please do post again. I've got 3 other kegs waiting to be tapped on my 4 tap system before I get to the ipa I just keg conditioned so I won't know for a while. My question was actually more on the initial tapping. Did it take more than 2 pints to run clear?

yes, about 3 or so

schoellhorn82 · 02-24-2012, 04:07 AM

Probably.still worth it to save the co2 it takes to carb it artificially