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Old 03-14-2009, 02:34 AM   #1
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Default One Year Fermenting, Now What?

I brewed a Belgian Tripel from Midwest over a year ago. Taking their advice, it has been sitting in a secondary for the last year. Now that a year has passed and it is "ready" to bottle, do I need to do anything special? Or, should I treat it as usual and mix the sugar in before bottling?

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Old 03-14-2009, 02:37 AM   #2
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Your had it sitting in secondary for a whole year? Wow! I admire your patience. You will need to pitch some yeast as all of the original yeasties have dropped out of suspension by now.



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Old 03-14-2009, 02:48 AM   #3
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Believe me, it has not been easy. I have brewed many others since then, but I figure, adter one year it should be the elixer of the brewing gods.

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Old 03-14-2009, 02:49 AM   #4
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WOW talk about patience -- I was way too quick to get my Trippel into the bottle....

Keep us posted on how this one turns out!

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Old 03-14-2009, 02:56 AM   #5
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Wow! Amazing patience.

Your yeast is almost certainly dead by now, so like HOOTER said, you'll probably need to pitch some more yeast to get it to carbonate in the bottle. Any alcohol tolerant ale yeast will do - Nottingham or Safale US-05 should do the trick.

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Old 03-14-2009, 03:00 AM   #6
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Wow! Amazing patience.

Your yeast is almost certainly dead by now, so like HOOTER said, you'll probably need to pitch some more yeast to get it to carbonate in the bottle. Any alcohol tolerant ale yeast will do - Nottingham or Safale US-05 should do the trick.
Rather than pitching new yeast, would I be better off kegging it and force carbonating it?

Thanks
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Old 03-14-2009, 03:09 AM   #7
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Rather than pitching new yeast, would I be better off kegging it and force carbonating it?

Thanks
Absolutely not.
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Old 03-14-2009, 03:09 AM   #8
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Rather than pitching new yeast, would I be better off kegging it and force carbonating it?

Thanks
If you have that option, that would certainly be much easier and give you greater control over carbonation levels. You can always counter-pressure fill from there if you need some bottles.

You've done all the aging it'll ever need in the secondary, so you're not going to get much of a benefit from additional bottle conditioning on yeast.
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Old 03-14-2009, 03:25 AM   #9
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Wow.. I've got one of these in primary now (2 weeks) and was going to rack to secondary after 3 weeks.. I don't have the patience to wait near this long... what is a reasonable secondary time? Bottle time?

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Old 03-14-2009, 03:30 AM   #10
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Come on!!! Ya gotta bottle those babies! Champagne bottles, amiright?

Cheers to your patience, brother.

All the best!



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