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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Using saved primary yeast when bottling barley wine
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Old 11-24-2012, 06:35 PM   #1
Gofastr1
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Default Using saved primary yeast when bottling barley wine

Brewed my first barley wine the end of April 2012 (recipe derived from Old Foghorn and Alaskan's Pilot Series). OG: 1.113.

Racked to secondary (after about a month in primary) at FG: 1.026 (just under 12% ABV), dry hopped and held at 45 degrees for three months, and subsequently added wood (french oak spiral) where it's now been for another three months. When I racked to secondary, I saved a some of the (unwashed) yeast cake in 1/2 pint sanitized water bottles, which I intended to use with the priming sugar when bottling. I didn't wash this yeast because at that time I didn't know I should, but my wort was very clean (no trub). I've kept these pints of yeast at or just below 32 degrees.

I've heard more than a few stories of such strong beers never carbing in the bottles, so looking for some advice.

My nube thought was to use that saved yeast (now 6 months old) with priming sugar at bottling because it was accustomed to the high alcohol environment. Should I just go with this thought and add a few tablespoons of some of that saved yeast along with priming sugar for bottling?

Or should I kick off a small starter with that saved yeast and add that starter with sugars at bottling.... or just go with a few threads I read and rehydrate a half package of 05 (or Nottingham or ??) and add that with priming sugar?

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Old 11-24-2012, 11:09 PM   #2
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Without empirical knowledge, I think the safale 05 would be good. I like reusing the yeast idea but maybe in another batch. Not sure what your original strain was but am wondering if it tuckered out.

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Old 11-25-2012, 01:31 AM   #3
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Thanks for the quick reply - original strain sitting in bottles now is WLP001. In prep for the original brew, I'd stepped up a vial of this over two or three expansions to a little over a 1/2 gallon of starter, crashed it and pitched the yeast slurry. It moved through fermentation quite quickly to about 1.028 (about 2 weeks) then dropped only another 0.002 points over the next two week. I figured it had converted about all the sugars that would ferment at that point.

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