mother_night

Recipes 

I brewed a recipe based off a Chimay Red clone with the Wyeast 3522 Belgian Ardennes back in may. I left the country for a few months and now that I'm back I would like to try and bottle this. Will this still carb or should I repitch again before I do? Can I do that in my bottling bucket or should I do it a couple days beforehand? If it's beforehand do I need to add something for it to eat? Also, this had to be transported in a car for about an hour while I was gone, is there anything I should be worried about in regards to that?

Sorry for the flurry of questions and thanks for any help!

greatschmaltez

Recipes 

Haha, lots of questions... The answer is, just bottle per normal procedure of adding priming sugar. You should still have enough yeast in solution.

mother_night

Recipes 

Thanks!

mountainman13

Recipes 

How did this turn out? I'm facing almost the exact same situation.

mother_night

Recipes 

Unbelievably, it is still there. I totally forgot about it until this reply. Its been about 9 months now (should have done a lambic or something, damnit). I'll bottle it in the next week or two and give a follow up in 3-4 weeks. Nice avatar, btw.

signpost

Recipes 

How did it turn out? I'm planning on using this yeast and possibly doing some bulk aging (probably not 9 months, though). Just curious how well it carbed and how it ended up tasting.

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Primary/Secondary - nada / nada -- Uh oh, better get brewing!
Kegged - 5 gal. of NB Kolsch
Bottled - Dubbel Fisted; El Kolsch-o Loco (a kolsch with pilloncillo); Back to School Porter; Dry Dock SS Minnow Mild (Northern Brewer Pro Series); Signpost Edge the Belgique