Has anyone here refermented in the bottle? Meaning, have you pitched another yeast strain to achieve a secondary fermentation in the bottle? I have a Belgian Style Tripel that I am going to bottle in 750ml Belgian beer bottles with corks and wire cages. I want to achieve that same level of carbonation that you get with true Belgian Tripels where they pitch another yeast strain at bottling. Do I add the yeast to my bottling bucket and bottle away, do I add yeast AND priming sugar? I'm thinking for bottling, something like Safale 56.
All opinions Welcome!