So, I got a free smack pack from my LHBS because it was almost a year old.It is the Belgian Abbey 1214. I am almost ready to bottle my Tripel which rang in at a whopping 10.5% ABV. I was thinking that a better use for that yeast may be to bottle the Tripel rather than ferment a batch of beer.
I made a small starter last night and she is on the stir plate. It smelled a little funky when I open it, not bad per se, just a little funky. I don't really want to impart much flavor to the Tripel, just thought it might help with carbing. I am planning to bottle tomorrow night.
What do you guys think? Will it be fine for this use? If it isn't fresh, will it make my Tripel taste funko? Should I just find a fresh dry high alcohol yeast for repitch?
And yes, I realize that there is a school of thought that repitching is not necessary but I have decided that it will add complexity over the long term. I will have these around until Christmas at least.
I made a small starter last night and she is on the stir plate. It smelled a little funky when I open it, not bad per se, just a little funky. I don't really want to impart much flavor to the Tripel, just thought it might help with carbing. I am planning to bottle tomorrow night.
What do you guys think? Will it be fine for this use? If it isn't fresh, will it make my Tripel taste funko? Should I just find a fresh dry high alcohol yeast for repitch?
And yes, I realize that there is a school of thought that repitching is not necessary but I have decided that it will add complexity over the long term. I will have these around until Christmas at least.