Pelikan
Well-Known Member
With bottling, we're more or less dependent on some yeast remaining in the beer to ferment the sugar and carbonate our stuff. So I'm wondering...
...I have a brew that uses a highly flocculating yeast (Whitbread). It stays in the primary for four weeks (first 2 weeks primary fermentation, remaining two weeks "secondary" fermentation with fruit). It then goes into a secondary for a week. After all this settling time, are there still yeast floating in the brew in significant enough numbers to perform a proper carbonation?
Even more curious, what about barley wines that go through extended secondary times before bottling? Would these need to be inoculated with bottling yeast at bottling time?
...I have a brew that uses a highly flocculating yeast (Whitbread). It stays in the primary for four weeks (first 2 weeks primary fermentation, remaining two weeks "secondary" fermentation with fruit). It then goes into a secondary for a week. After all this settling time, are there still yeast floating in the brew in significant enough numbers to perform a proper carbonation?
Even more curious, what about barley wines that go through extended secondary times before bottling? Would these need to be inoculated with bottling yeast at bottling time?