It's starting to look like my dubbel will finish a bit high at FG 1.019. I have been debating weather or not to pitch more yeast for bottling. I started at OG 1.079 and pitched 11.5g of Safbrew t-58. I have hit my attenuation but I'm not sure if I should boost my brew with a fresh dose of yeast.
If indeed it is a good idea to pitch more I also have heard mixed opinions on what yeast that should be. I have heard some say to strictly stick with the yeast I started with...others tell me to use a generic 'clean' yeast like "muntons"...and others recommend pasteur champagne claiming it will ferment any residuals as well as bottle carbonate. Any thoughts?
If indeed it is a good idea to pitch more I also have heard mixed opinions on what yeast that should be. I have heard some say to strictly stick with the yeast I started with...others tell me to use a generic 'clean' yeast like "muntons"...and others recommend pasteur champagne claiming it will ferment any residuals as well as bottle carbonate. Any thoughts?
