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Old 04-24-2009, 10:16 AM   #1
Mar 2009
Posts: 137

I apologize in advance, I posted this before and wanted to get more opinions on the matter. I will be bottling my first Kolsch and Pilsner this weekend. During the cold crashing of the Kolsch I slightly froze it. My question is should I repitch some yeast in the bottling bucket for not only the Kolsch but the Pilsner as well (they've been lagering since the beginning of Feb.) I have some dry Nottingham yeast laying around will that work (if I need it) and how much yeast should I re-pitch. Any help is appreciated. Thanks!

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Old 04-24-2009, 02:29 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

I would repitch some yeast just to be safe (better than having to crack them open in a couple months to reyeast). The dried yeast should work fine as long as the beers completely attenuated during primary fermentation. The general rule is that you should repitch ~10% of what you would normally pitch for primary fermentation (so about 1 gram in each is probably fine).
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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