Hello all, this is my first post so please forgive me if I do something wrong. I've searched for an answer to my question and can't find one so here it goes.
I'm brewing an extract Rochefort 10 clone from a kit and decided after reading BLAM that I was going to try adding fresh yeast at bottling. Rather than buying more yeast, I decided to save some from my starter. I made a larger-than-needed starter, took a liter of the starter, cooled it for a few days, decanted the beer and poured it into a sanitized jar with boiled cooled water. This yeast has been in my fridge since Nov. 18th (about 6 weeks).
The beer had an OG of 1.111, fermented for 9 days to 1.021
Cold crashed for 6 days in primary, then racked to secondary with Isinglass
It's been in the secondary at ~50-60C since Dec 2nd (4.5 weeks).
Here's the question:
Can I pitch the yeast straight from the fridge into the bottling bucket or should I make a starter first?
I am concerned that pitching hibernating yeast into a hostile environment (~12% ABV) would shock them.
I thought about making a starter and pitching it at high krausen, but then I'd be adding un-fermented sugars at bottling and that would be bad.
Also, I only need about 20 billion cells so how big a starter should I make?
Second un-related question:
The kit comes with 4.5oz of corn sugar for priming, which would get me to 2.75 volumes of CO2. I want to carb this to 3.5 volumes of CO2. Can I add cane sugar (1.7oz) to make up the difference or should I stick to corn sugar?
I am using WYEAST 1762