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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > At what point is it necessary to add yeast when bottling?
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Old 10-05-2010, 10:52 PM   #1
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Default At what point is it necessary to add yeast when bottling?

I've currently got two carboys going on the same wort... one w/ WL004 (irish ale) and the other w/ WL002 (english ale). My plans are to keep in the primaries for at least 2-4 weeks, rack to secondaries, then cold crash for another 2 weeks (maybe more) to around 35 degrees, and possibly add some sort of finings in order to attempt to achieve as much clarity as possible. After that - prime, bottle & store for 4 weeks.

My question - does anyone think I'll need to add yeast when bottling in these conditions? Since I'm aiming for as much clarity / least sediment as possible, I'd rather not unless required.

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Old 10-05-2010, 10:56 PM   #2
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I wouldn't worry. Just cuz you don't see it doesn't mean the yeasties are floating around there...

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Old 10-05-2010, 10:59 PM   #3
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many months. You're fine.

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Old 10-06-2010, 03:35 PM   #4
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I only use yeast at bottling if its a high alcohol beer and I'm concerned my yeast have been stressed.

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Old 10-06-2010, 03:38 PM   #5
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High alcohol beers or where you've secondaried it for 6 or more months.

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Old 10-06-2010, 03:54 PM   #6
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Thanks guys. It's not often the answer you want to hear is the one you actually get

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Old 10-06-2010, 08:18 PM   #7
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how high is "high alcohol" in this case? I've been brewing some middle-strength (OG 1060 FG 1015) brews... Have been wondering if I should re-yeast at bottling as the conditioning hasn't always gone as well as I'd hoped.

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Old 10-06-2010, 09:15 PM   #8
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Quote:
Originally Posted by eddyfice View Post
how high is "high alcohol" in this case? I've been brewing some middle-strength (OG 1060 FG 1015) brews... Have been wondering if I should re-yeast at bottling as the conditioning hasn't always gone as well as I'd hoped.
No, we're talking more like an og of 1.090-ish. You really don't need to worry.
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