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Old 03-08-2013, 09:55 PM   #1
NunoAraujo
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Default Yes, another 'yeast at bottling' thread!

So I've had this milk porter/stout thingy in the secondary for about 6 weeks at around 61ºF room temp (for various reasons I wasn't able to bottle it yet). OG was around 1.045 and finished at 1.012, fermentation lasted about 10 days, and I used safale s-04. My question is, do you think I'll be fine not adding new yeast at bottling?



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Old 03-08-2013, 09:58 PM   #2
freisste
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I wouldn't add any. Is your concern that there will not be enough yeast to bottle carb? There will be.



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Old 03-08-2013, 09:59 PM   #3
TahoeRy
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Don't add it. Just add the DME or sugar and it will do its job.

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Old 03-09-2013, 09:08 AM   #4
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Thanks!

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