Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Bottling a bigger beer, should I pitch more yeast?
Reply
 
LinkBack Thread Tools
Old 11-05-2009, 02:06 PM   #1
kanzimonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 1,997
Liked 30 Times on 26 Posts

Default Bottling a bigger beer, should I pitch more yeast?

I'm bottling a bigger beer today, something along the lines of a barleywine or IIPA and I'm wondering if I should add some more yeast to ensure carbonation.

At the time of brewing, I was still learning about repitching yeast, yeast cakes and stuff, so I had a few minor mistakes. Here's the beer's stats:

Brewed on 8-23-2009
OG - 1.087
Pitched onto an entire fresh yeast cake of Wyeast 1762 - Belgian Abbey 2 (the yeast cake came from a 5.5gal batch of wheat beer, OG 1.044). This was probably overpitching.

On 8-27-2009, airlock bubbling had completely stopped after slowing down. I decided to rack to a secondary fermenter with 2oz of dry hops to finish fermentation. (SG - 1.033) Unlike normally, I deliberately gave the yeast cake at the bottom of the primary a little stir so I could retain some extra yeast in the secondary. I'm glad I did because within a day it was slowly bubbling again. I was annoyed, however, because I didn't want to dry hop until fermentation was complete or almost complete.

On 9-26-2009, I was getting antsy about the dry hopping having gone on for so long. Fermentation seemed complete, but I wasn't sure. I racked off the dry hops into a third carboy (SG - 1.021). Flavor was freakin amazing, BTW. Again, I stirred the yeast just a tad to make sure some followed into the final fermenter. After racking, the beer immediately cleared up, so I'm sure some of that lengthy bubbling was just CO2 escaping.

The beer has been sitting still since then, and I'm ready to bottle it. I now have about 4.75gal and there's about .75in of yeast cake at the bottom of the carboy.

Do you think I need to add a little extra yeast when bottling? While it's been aging longer than usual for my beers, in reality it hasn't been that long. I can't imagine there aren't some viable yeast in there. I could also deliberately suck up a little of the yeast cake with my racking cane when going into the bottling bucket. And compared to other big beers, an OG of 1.087 isn't that huge. Suggestions? (and thanks for reading my essay of a question!)

__________________
kanzimonson is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 04:29 PM   #2
BeerPressure
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Dunkirk, NY
Posts: 837
Liked 3 Times on 3 Posts

Default

I just bottled a big christmas spice ale and used a packet of Lalvin EC-1118 yeast. Seems to carbonate it quick and not affect taste/grav.

Dont forget priming sugar too

__________________
BeerPressure is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 04:33 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,596
Liked 4616 Times on 3352 Posts
Likes Given: 903

Default

I wouldn't pitch more yeast. 1.087 isn't really that high, and a wine yeast might be able to attenuate a bit more, causing overattenuation or overcarbonation.

The beer is less than three months old, and was stored at room temperature. You could do what you suggested, and make sure to transfer some yeast when you rack to the bottling bucket.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 04:37 PM   #4
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2747 Times on 1648 Posts
Likes Given: 3485

Default

Quote:
Originally Posted by YooperBrew View Post
I wouldn't pitch more yeast. 1.087 isn't really that high, and a wine yeast might be able to attenuate a bit more, causing overattenuation or overcarbonation.

The beer is less than three months old, and was stored at room temperature. You could do what you suggested, and make sure to transfer some yeast when you rack to the bottling bucket.
I agree with yoop. Just remember with a bigger beer it will take longer to carb and condition..so don't start a "my beer is undercarbed or flat or tastes like carp" if it is under 6 weeks....

Lazy Llama came up with a handy dandy chart to determine how long something takes in brewing, whether it's fermentation, carbonation, bottle conditioning....



__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 04:53 PM   #5
fartingdog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Oakland, CA
Posts: 106
Default

I add extra yeast at bottling for all my big beers, I consider it 'cheap insurance' as I've had some that didn't carbonate. I would use a neutral dry yeast (usually US-05 in my case) and not a wine yeast, be sure to rehydrate it first. A half sachet will do ya, but I just use the whole thing.

__________________

Being drunk is the best feeling in my poor world. - Drinky Crow

fartingdog is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 05:03 PM   #6
BeerPressure
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Dunkirk, NY
Posts: 837
Liked 3 Times on 3 Posts

Default

Im talking beers 1.090 and over. The yeasts are usually tired out to carbonate. My friend uses that yeast on any beer over 8% abv. He's got plenty of gold medals to show for it.

__________________
BeerPressure is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 09:31 PM   #7
kanzimonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 1,997
Liked 30 Times on 26 Posts

Default

Just bottled it and decided to allow some of the flocculated yeast to make it into the bottling bucket.

And don't worry about me testing one too soon - I have plans to save this for many years. Though the temptation to try my first bottle on Christmas or New Years is strong...

__________________
kanzimonson is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling bigger beers chemicalcraig General Techniques 4 11-03-2009 05:35 PM
Pitch new yeast at bottling? spin02 Fermentation & Yeast 6 08-17-2009 02:12 PM
Will I have to pitch more yeast before bottling? impatient Beginners Beer Brewing Forum 10 02-04-2009 11:09 PM
Lager Bottling: Pitch New Yeast? cdanprice General Techniques 4 05-14-2008 02:06 AM
forgot about beer in fermenter... pitch new yeast? xl3ill Extract Brewing 7 06-30-2007 03:49 PM