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Old 05-06-2009, 03:51 AM   #1
johnyvilla
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Default options for big-beer carbonation

I made a scotch ale a few weeks ago and would like to bottle it. I'm guessing it doesn't need any priming sugar because of the large amount of unfermented sugars present. I was told I need to pitch a different strain of yeast to finish up the fermentation.

grain\extract scotch ale started on california ale yeast cake.

2 weeks primary, 70 d, OG 1.100
1 week secondary FG 1.030

Does pitching additional yeast before bottling sound right?

Thanks

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Old 05-06-2009, 04:33 AM   #2
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What was the type of yeast that you pitched? The yeast should still be viable if they are not totally knocked out. I would rack as normal.

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Old 05-06-2009, 06:17 AM   #3
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Originally Posted by slomo View Post
What was the type of yeast that you pitched? The yeast should still be viable if they are not totally knocked out. I would rack as normal.

Define normal.

Racking sugar added, then bottle?

I'm in the same boat with a Scotch Ale 7 days into secondary. A little extra sugar won't bother me though, I like em sweet and malty.
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Old 05-06-2009, 07:07 AM   #4
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A little extra sugar won't bother me though, I like em sweet and malty.
My fear with "extra sugar" would be bottle bombs...
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Old 05-06-2009, 11:12 AM   #5
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I have a double malted brown ale I make that starts at 1.096 and finishes at 1.025 that I prime like I would my amber ales 3/4 cup corn sugar for 5 gal. I have never had bottle bombs. Knock on wood. I use 1056 yeast for fermentation.

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Old 05-06-2009, 01:09 PM   #6
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I used 1\2 of an ale cake to ferment this beer. Sorry but I don't remember more than that is was a California ale yeast. I wouldn't think the yeast would respond to racking sugar, as its already pretty sweet. To taste at least. FG has not changed in 4-5 days.

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