Adding yeast at bottling time.

When is it necessary to add yeast at bottling time? I have a dubbel that I will bottle after 2 weeks in primary and 3 weeks in secondary. Should I add extra yeast and, if so, how much? My last brew was a Saison which I bottled after about a combined 4 weeks of primary and secondary and it seems under-carbonated after 4 weeks in the bottle. This hasn't been a problem before, but I don't want to ruin the dubbel.

bearymore said:

When is it necessary to add yeast at bottling time? I have a dubbel that I will bottle after 2 weeks in primary and 3 weeks in secondary. Should I add extra yeast and, if so, how much? My last brew was a Saison which I bottled after about a combined 4 weeks of primary and secondary and it seems under-carbonated after 4 weeks in the bottle. This hasn't been a problem before, but I don't want to ruin the dubbel.

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Where are you storing that saison? How warm have they been? How much priming sugar did you use?

After only 5 weeks, you shouldn't have to worry about adding more yeast. The only time I would add yeast is if I was making a really big beer (1.090+) or if it had sat for a really really long time. Like a sour or something.

I'm curious about this also. I'm making an Orval clone and plan to pitch Brett during bottling. Any input?

lucasbm said:

I'm curious about this also. I'm making an Orval clone and plan to pitch Brett during bottling. Any input?

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If you're pitching brett, you are just going to be in for a long wait. I definitely don't suggest against it, but give that brett time to work.

I sometimes add small lager starter with priming sugar, just in case. I don't think it is necessary - once I bottled a Bitter after almost 2 months of cold secondary without a starter and it is carbonated OK.

On the other hand many of the beers I got overcarbonated. Maybe it is a coincidence, but maybe the lager yeast have eaten the complex sugars that ale yeast left.

carnevoodoo said:

If you're pitching brett, you are just going to be in for a long wait. I definitely don't suggest against it, but give that brett time to work.

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I think I'm going to bottle 1/2 without Brett and 1/2 with. I'm curious how the Brett changes the beer.

Thanks for the input.

Bump:

I also have a dubbel im going to need to bottle soon and it has been in carboy (in various stages) going on 4 months. To complicate matters im using a very odd yeast combo (saison and trapist). I figure i will bottle at about 5-6 months and im wondering if i will need to add yeast at bottling. My ABV is hovering around 8.5% and im hoping it will continue to drop down to below 1.010. Check my recipes pulldown for more info.