Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Extract Brewing (http://www.homebrewtalk.com/f37/)
-   -   Re pitching yeast before bottling (http://www.homebrewtalk.com/f37/re-pitching-yeast-before-bottling-30483/)

Will b 05-25-2007 06:50 PM

Re pitching yeast before bottling
 
Hello, I am using a recipe for a big Belgium beer clone (Rochefort 10) and it says to re pitch another dose of yeast 3 days before bottling. I am brewing only 3 gallons. When I pitched the yeast I used a whole vile of White labs Belgium yeast. I figured this would be fine because of how much fermentables I used. I am worried about bottle bombs if I pitch in more yeast before bottling. I will also be conditioning these during the summer and it will be keeping the temp between 70 & 75 deg. Do you think I should pitch again or just bottle?

DeathBrewer 05-25-2007 07:22 PM

as long as your final gravity is low enough, you should pitch the extra yeast, it won't add any extra sugar, and will simply ensure that there is enough yeast to allow them to thrive and carbonate the beer, as well as keep up their work as it ages.

the only negative possible result from overpitching is more yeast flavor...bottle bombs are caused by too much fermentables left in the beer when it is bottled.

Will b 05-25-2007 08:47 PM

Thanks,
 
Thanks,
this is only my second batch and I haven't started doing gravity readings yet. The recipe said to secondary ferment for 6 weeks, I figure this is long enough. I was thinking of only re-pitching half of a vile since it's only 3 gallons.

DeathBrewer 05-25-2007 09:37 PM

make sure you taste it before you bottle. i'd get a hydrometer as well. if it tastes too sweet (if the gravity is too high) when you bottle, you could get some exploders. How long was it in primary?

Will b 05-26-2007 03:31 PM

It's been in primary 1 week.

Yuri_Rage 05-26-2007 03:37 PM

I'll play devil's advocate here. There is almost no reason at all to pitch more yeast at bottling time. Save your money and yeast for another batch of beer. There will be enough yeast suspended in your beer to carbonate it, even if it's perfectly clear.

Also, to reiterate, more yeast will not contribute to bottle bombs, only too much sugar.

Beerrific 05-26-2007 03:39 PM

Quote:

Originally Posted by Yuri_Rage
I'll play devil's advocate here. There is almost no reason at all to pitch more yeast at bottling time. Save your money and yeast for another batch of beer. There will be enough yeast suspended in your beer to carbonate it, even if it's perfectly clear.

Also, to reiterate, more yeast will not contribute to bottle bombs, only too much sugar.

I agree. Also, if it has been in the primary for only 1 week, there is probably plenty of yeast there for bottling.

Blaine 05-27-2007 12:28 PM

Quote:

Originally Posted by Yuri_Rage
I'll play devil's advocate here. There is almost no reason at all to pitch more yeast at bottling time. Save your money and yeast for another batch of beer. There will be enough yeast suspended in your beer to carbonate it, even if it's perfectly clear.

Also, to reiterate, more yeast will not contribute to bottle bombs, only too much sugar.

I must concur with my fellow brewers comments and also add that with that much yeast in a 3 gallon batch you should concider the possibility of nasty flavors due to autolysis. That much yeasts means a big yeast cake on the bottem of the fermenter and thus dead yeasties. My advise , Don't do it.


All times are GMT. The time now is 12:43 AM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.