JeffPhD2005
Active Member
OK, I brewed a great Belgian Tripel and now the FG (~1.010) is right where I want it, nice and dry (OG was 1.076) but I think while in secondary the poor yeast may have been worked to death (one month in secondary).
So, I washed and harvested the yeast from primary and now have four nice pint size jars for futures Belgians but I was thinking of pitching a jar (after decanting most of the liquid) of the saved yeasties with the priming sugar and bottling.
I know we should be bottling with somewhere around 1-2 million cells/ml of brew but instead of making a starter from the refrigerated washed yeast (still will not know my yeast count), I figured to skip the whole starter step and warm up the refrigerated yeast and pitch into the bottling bucket.
BTW - I used White Labs WLP500 Trappist Ale.
Any ideas or concerns with this approach?
Thanks in advance
So, I washed and harvested the yeast from primary and now have four nice pint size jars for futures Belgians but I was thinking of pitching a jar (after decanting most of the liquid) of the saved yeasties with the priming sugar and bottling.
I know we should be bottling with somewhere around 1-2 million cells/ml of brew but instead of making a starter from the refrigerated washed yeast (still will not know my yeast count), I figured to skip the whole starter step and warm up the refrigerated yeast and pitch into the bottling bucket.
BTW - I used White Labs WLP500 Trappist Ale.
Any ideas or concerns with this approach?
Thanks in advance