aged tripel to bottle

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chthonik

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Hey, my brew buddies and I have a three month old tripel ready to bottle. We were planning on kraussening it, but my buddy has doubts about the viability the yeast we cultured for it (he made a starter and it didn't appear to take off). Think we've still got enough viable yeast in the tripel to just prime it without krasussening?

I ask because we've just been kegging for over a year and always had trouble with bottle-conditioning beers we let sit for more than a month.
 
I can't help you, but I'll give you a bump. Also, you might PM Bernie Brewer. He put out a really good instruction on washing yeast. If he can't tell you off hand, I'm sure he can point you in the right direction. Luck - Dwain
 

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