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I'm concerned with making the wort as homogenous as possible before bottling so enough yeast is in there to carbonate.
Please don't tell me there will be yeast in there anyways, so why add new yeast.... I am doing some weird Belgian style that requires a new addition of yeast.
I'm guessing a couple days before bottling I add a small starter to get the yeast going, then just bottle that. Is this at all correct?
Please don't tell me there will be yeast in there anyways, so why add new yeast.... I am doing some weird Belgian style that requires a new addition of yeast.
I'm guessing a couple days before bottling I add a small starter to get the yeast going, then just bottle that. Is this at all correct?