aehernandez
Member
Hey everyone,
I have a Saison that's been in the carboy for a couple of months, now ready to bottle, that I'd like to add a champagne yeast for bottling. I've tried searching the threads and can't seem to find answers as to the timing and method of what I'm trying to do.
Let me say at the outset: the beer is done fermenting out and I just want the champagne yeast in there for bottle conditioning / drying it out a bit more. I'm not asking about dropping the gravity those last few points--as I said, it's done fermenting and hit the target gravity. I only want to use it to carb it all up.
My plan is to make a small starter for the champagne yeast (recommended by my LHBS). After 24-48 hours pitch that into the carboy, and the following day, bottle as usual with dextrose. Is this the right protocol / timing, or should I be doing something else? Should I just pitch the yeast at the same time I bottle them up? Is there an advantage to letting the yeasties settle in?
Thanks in advance...
I have a Saison that's been in the carboy for a couple of months, now ready to bottle, that I'd like to add a champagne yeast for bottling. I've tried searching the threads and can't seem to find answers as to the timing and method of what I'm trying to do.
Let me say at the outset: the beer is done fermenting out and I just want the champagne yeast in there for bottle conditioning / drying it out a bit more. I'm not asking about dropping the gravity those last few points--as I said, it's done fermenting and hit the target gravity. I only want to use it to carb it all up.
My plan is to make a small starter for the champagne yeast (recommended by my LHBS). After 24-48 hours pitch that into the carboy, and the following day, bottle as usual with dextrose. Is this the right protocol / timing, or should I be doing something else? Should I just pitch the yeast at the same time I bottle them up? Is there an advantage to letting the yeasties settle in?
Thanks in advance...