Will I have to pitch more yeast before bottling? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Will I have to pitch more yeast before bottling?

Reply
 
Thread Tools
Old 02-01-2009, 11:40 PM   #1
impatient
Recipes 
 
Dec 2008
Des Moines, IA
Posts: 827
Liked 3 Times on 3 Posts



After reading this...

Quote:
Originally Posted by Palmer
The following is a general procedure for using a secondary fermentor.

Allow the Primary Fermentation stage to wind down. This will be 2 - 6 days (4 - 10 days for lagers) after pitching when the bubbling rate drops off dramatically to about 1-5 per minute. The krausen will have started to settle back into the beer.
Using a sanitized siphon (no sucking or splashing!), rack the beer off the trub into a another clean fermentor and affix an airlock. The beer should still be fairly cloudy with suspended yeast.
Racking from the primary may be done at any time after primary fermentation has more-or-less completed. (Although if it has been more than 3 weeks, you may as well bottle.) Most brewers will notice a brief increase in activity after racking, but then all activity may cease. This is very normal, it is not additional primary fermentation per se, but just dissolved carbon dioxide coming out of solution due to the disturbance. Fermentation (conditioning) is still taking place, so just leave it alone. A minimum useful time in the secondary fermentor is two weeks. Overly long times in the secondary (for light ales- more than 6 weeks) may require the addition of fresh yeast at bottling time for good carbonation. Always use the same strain as the original. This situation is usually not a concern. See the next chapter and the Recommended Reading Appendix for related information on lager brewing.
I have a High Gravity Bock (9.5%ABV) that has been in secondary for 5 weeks. How can I check to see if I will have to add more yeast at bottling?


__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone

 
Reply With Quote
Old 02-02-2009, 12:20 AM   #2
HOOTER
Recipes 
 
Mar 2008
Spokane, WA
Posts: 1,653
Liked 14 Times on 10 Posts


First of all, 2-6 days in primary is not enough. A week and a half to two weeks works for me.

As far as your brew is concerned, I wouldn't worry about pitching more yeast. That beer still has plenty of yeast in suspension and will carb just fine.


__________________
Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

Quote:
Originally Posted by Homercidal View Post
Shorts Would Make Boners Obvious

 
Reply With Quote
Old 02-02-2009, 06:24 AM   #3
Got Trub?
Recipes 
 
Apr 2007
Washington State
Posts: 1,538
Liked 9 Times on 7 Posts


+1

I've left beer to condition for up to 3 months and not added any yeast. Yes it takes more then 2-3 weeks at room temperature to carbonate but they were big beers and needed more time anyways so not a problem.

GT

 
Reply With Quote
Old 02-03-2009, 12:36 AM   #4
impatient
Recipes 
 
Dec 2008
Des Moines, IA
Posts: 827
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Got Trub? View Post
+1

I've left beer to condition for up to 3 months and not added any yeast. Yes it takes more then 2-3 weeks at room temperature to carbonate but they were big beers and needed more time anyways so not a problem.

GT
How big are we talking, this beer was 1.092 OG that attenuated down to 1.020.
__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone

 
Reply With Quote
Old 02-03-2009, 12:38 AM   #5
impatient
Recipes 
 
Dec 2008
Des Moines, IA
Posts: 827
Liked 3 Times on 3 Posts


Quote:
Originally Posted by HOOTER View Post
First of all, 2-6 days in primary is not enough. A week and a half to two weeks works for me.
This beer was in primary for 3 weeks. It is a couple days older than 8 weeks right now.

Quote:
As far as your brew is concerned, I wouldn't worry about pitching more yeast. That beer still has plenty of yeast in suspension and will carb just fine.
Even with the high ABV? What can Notty withstand?
__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone

 
Reply With Quote
Old 02-03-2009, 01:52 AM   #6
HOOTER
Recipes 
 
Mar 2008
Spokane, WA
Posts: 1,653
Liked 14 Times on 10 Posts


Quote:
Originally Posted by impatient View Post
This beer was in primary for 3 weeks. It is a couple days older than 8 weeks right now.
I was just referring to that Palmer post.


Quote:
Even with the high ABV? What can Notty withstand?
Nottingham is said to have a high alcohol tolerance and is well suited to high gravity beers. I think you'll be alright.
__________________
Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

Quote:
Originally Posted by Homercidal View Post
Shorts Would Make Boners Obvious

 
Reply With Quote
Old 02-03-2009, 06:16 AM   #7
Got Trub?
Recipes 
 
Apr 2007
Washington State
Posts: 1,538
Liked 9 Times on 7 Posts


Quote:
Originally Posted by impatient View Post
How big are we talking, this beer was 1.092 OG that attenuated down to 1.020.
Not that big - more like 1.075

In terms of alcohol tolerance Nottingham is used by mead makers and they report 12-15%: Got Mead - Mead (honeywine) making, mead drinking, mead recipes - The NewBee Guide to Making Mead - Chapter 8: Yeast

I still think you would be fine not pitching more.

GT

 
Reply With Quote
Old 02-03-2009, 09:45 AM   #8
z987k
 
z987k's Avatar
Recipes 
 
Feb 2007
Anchorage
Posts: 3,518
Liked 29 Times on 27 Posts


you'll be fine with not pitching more.

Although just pointing out that notty is not a lager yeast and a (dopple?)bock is. So this is really probably more along the lines of a dark brown/porter.

 
Reply With Quote
Old 02-04-2009, 01:14 AM   #9
impatient
Recipes 
 
Dec 2008
Des Moines, IA
Posts: 827
Liked 3 Times on 3 Posts


Quote:
Originally Posted by HOOTER View Post
Nottingham is said to have a high alcohol tolerance and is well suited to high gravity beers. I think you'll be alright.
How much longer can I go in primary? I wasn't planning to bottle until March. Should I go that long?
__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone

 
Reply With Quote
Old 02-04-2009, 02:36 AM   #10
z987k
 
z987k's Avatar
Recipes 
 
Feb 2007
Anchorage
Posts: 3,518
Liked 29 Times on 27 Posts


Quote:
Originally Posted by impatient View Post
How much longer can I go in primary? I wasn't planning to bottle until March. Should I go that long?
March is fine, but I'd get it off the yeast and to a secondary before then.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pitch Yeast Starter - Whole Thing Or Swirl Just Yeast doggage General Techniques 5 04-22-2010 06:59 PM
Bottling a bigger beer, should I pitch more yeast? kanzimonson Bottling/Kegging 6 11-05-2009 10:31 PM
Pitch new yeast at bottling? spin02 Fermentation & Yeast 6 08-17-2009 02:12 PM
Pitch dry yeast or re-order the liquid yeast? damrass Beginners Beer Brewing Forum 8 08-04-2008 02:17 AM
Lager Bottling: Pitch New Yeast? cdanprice General Techniques 4 05-14-2008 02:06 AM


Forum Jump