Chief462

Recipes 

I have a barly wine OG 1.084 FG 1.012 in the secondary for 4 months and brewing a wassail est around 8-10% that i will secondary for 3.5 months. What are the best yeasts to use at bottling to help with carbonation after long secondary. I heard White labs champagne is good for this is that true. Do I direct pitch to bottling bucket or do I make another starter.

CTownBrewer

Recipes 

I'm bottling my barleywine on Sunday that has been aging for 8 months. The process I'm going to use is the following...

- Make priming solution
- Once priming solution cools, add 1/2 pack Safale US-05 to it
- Dump yeast/priming solution in bottling bucket & rack barleywine on top
- Give a gentle stir before bottling to ensure even mixing

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Germelli1

Recipes 

If you repitch anything (which you shouldn't need to) I would only repitch the same strain as the original. What happens if the champagne yeast can ferment the beer lower than the original strain after you bottle it.

I wouldn't pitch new yeast, and if you pitch something like champagne yeast, I would do it a few days-a week before bottling!

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