Brewed a Belgian Quad a couple months ago. It's spent almost 6 weeks in secondary. Here's a brief rundown of the recipe:
5 gallon batch
8 # Belgian Pale Malt
8# Belgian Pilsner Malt
2# Corn Sugar
40oz Belgian Candi Sugar
Wyeast Trappist High Gravity yeast
misc hops but that won't effect gravity
OG-1.110
Gravity at day 9 (transfer to secondary)-1.050
Gravity yesterday at 6 weeks-1.038
It has good residual sweetness. My question is with a high gravity beer, do I need to repitch some yeast before priming? Or is there enough sugar left unconverted by the yeast to just bottle without priming? Or do I just bottle as usual?
Thanks for any input.
5 gallon batch
8 # Belgian Pale Malt
8# Belgian Pilsner Malt
2# Corn Sugar
40oz Belgian Candi Sugar
Wyeast Trappist High Gravity yeast
misc hops but that won't effect gravity
OG-1.110
Gravity at day 9 (transfer to secondary)-1.050
Gravity yesterday at 6 weeks-1.038
It has good residual sweetness. My question is with a high gravity beer, do I need to repitch some yeast before priming? Or is there enough sugar left unconverted by the yeast to just bottle without priming? Or do I just bottle as usual?
Thanks for any input.