ceannt
Well-Known Member
I am getting ready to brew a Belgian Trappist style Dark/strong Ale. My research all points to the addition of yeast at bottling. The ratio of about one tenth of the yeast pitched for fermentation seems pretty consistent in the materials I have read. I am thinking about using dried yeast for this (T-58) for a little better control. I have never brewed this style before, so the whole concept of this yeast addition is a tad alien to me
My question is; how is the best way to evenly distribute this small amount of yeast throughout the beer?
Should I re-hydrate and add it to the bottling bucket along with the dissolved priming sugar prior to siphoning from the fermenter?
I have heard that just putting 2 or three of the yeast granules in each bottle works, but dang, that sounds like one intense PITA . And a good way to screw up by either missing a bottle or two and/or hitting some twice . Plus, just the thought of separating out the little bitty granules (OK, just where did I put my bifocals?) without risking infection makes me want to slash my wrists.
Anybody have any first- hand experience with this?
My question is; how is the best way to evenly distribute this small amount of yeast throughout the beer?
Should I re-hydrate and add it to the bottling bucket along with the dissolved priming sugar prior to siphoning from the fermenter?
I have heard that just putting 2 or three of the yeast granules in each bottle works, but dang, that sounds like one intense PITA . And a good way to screw up by either missing a bottle or two and/or hitting some twice . Plus, just the thought of separating out the little bitty granules (OK, just where did I put my bifocals?) without risking infection makes me want to slash my wrists.
Anybody have any first- hand experience with this?