Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > how much washed yeast to belgian strong ale during bottling
Reply
 
Thread Tools
Old 10-09-2009, 01:53 AM   #1
Jeepnbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Longmont, CO
Posts: 53
Default how much washed yeast to belgian strong ale during bottling

I used the washing method in the half pint canning jars 2 months ago and finished aging my belgian strong ale. I want to add some yeast during the bottling process and am wondering how much to use? The half pint jars range from quarter inch to half inch of solids on the bottom. I opened the 1/4 inch jar and drained off most of the liquid and shook it up. I'm wondering if it really matters how much of this solution I use while bottling a 5 gallon batch..


Jeepnbrew is offline
 
Reply With Quote
Old 10-09-2009, 04:09 AM   #2
Scut_Monkey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pittsburgh, Pennsylvania
Posts: 2,685
Liked 13 Times on 13 Posts

Default

I will be doing the same in about 6 weeks. Anyone with good advice? I would think just a small amount is needed but this is a guess.


Scut_Monkey is offline
 
Reply With Quote
Old 10-09-2009, 02:18 PM   #3
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,184
Liked 69 Times on 55 Posts
Likes Given: 78

Default

I use dry yeast. It will be more healthy and cleaner than washed yeast. You will only need 1/4 to 1/3 pack. You will have less sediment in the bottles too. The bottle conditioning yeast has no noticeable impact on the flavor profile.
__________________
Everything is better with a beer.
Malticulous is offline
 
Reply With Quote
Old 10-09-2009, 03:09 PM   #4
heywolfie1015
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2009
Location: Los Angeles, California
Posts: 508
Liked 6 Times on 6 Posts

Default

Is adding bottle conditioning yeast advisable for strong belgians? I ask because I will be bottling one in a few weeks.
heywolfie1015 is offline
 
Reply With Quote
Old 10-09-2009, 03:15 PM   #5
EvilGnome6
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Scottsdale, AZ
Posts: 678
Liked 10 Times on 10 Posts

Default

Quote:
Originally Posted by Conroe View Post
I use dry yeast. It will be more healthy and cleaner than washed yeast. You will only need 1/4 to 1/3 pack. You will have less sediment in the bottles too. The bottle conditioning yeast has no noticeable impact on the flavor profile.
I understand that it won't have any impact on the flavor but my concern is that it could attenuate more than the yeast used for fermenting.

Reason: Fixed typo.
EvilGnome6 is offline
 
Reply With Quote
Old 10-09-2009, 03:18 PM   #6
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,424
Liked 106 Times on 77 Posts
Likes Given: 39

Default

You will only need approximately 1g of dried yeast (this is according to how Sierra Nevada bottle conditions their Pale Ale) , or about 8 mls of pure liquid yeast slurry.
PseudoChef is offline
 
Reply With Quote
Old 10-09-2009, 04:27 PM   #7
Scut_Monkey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pittsburgh, Pennsylvania
Posts: 2,685
Liked 13 Times on 13 Posts

Default

Quote:
Originally Posted by heywolfie1015 View Post
Is adding bottle conditioning yeast advisable for strong belgians? I ask because I will be bottling one in a few weeks.
I don't think you need it for all Belgians but the Belgian I made was cold crashed for 8 weeks which drops all the yeast out of suspension.
Scut_Monkey is offline
 
Reply With Quote
Old 10-09-2009, 05:15 PM   #8
EvilGnome6
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Scottsdale, AZ
Posts: 678
Liked 10 Times on 10 Posts

Default

Quote:
Originally Posted by PseudoChef View Post
You will only need approximately 1g of dried yeast (this is according to how Sierra Nevada bottle conditions their Pale Ale) , or about 8 mls of pure liquid yeast slurry.
I'm assuming that's for a 5 gallon batch, right?
EvilGnome6 is offline
 
Reply With Quote
Old 10-09-2009, 05:20 PM   #9
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,424
Liked 106 Times on 77 Posts
Likes Given: 39

Default

Quote:
Originally Posted by EvilGnome6 View Post
I'm assuming that's for a 5 gallon batch, right?
Yes, completely forgot about that part!
PseudoChef is offline
 
Reply With Quote
Old 10-09-2009, 08:24 PM   #10
jvlpdillon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Aurora, CO
Posts: 184
Liked 4 Times on 4 Posts
Likes Given: 11

Default

What dry yeast are you using? Or does it really matter, since it does not appear to affect flavor too much.


jvlpdillon is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling a Belgian Strong Dark Ale lboucher77 Bottling/Kegging 6 10-31-2009 12:31 AM
Which White labs yeast for Tripel or Belgian Strong? neldred General Beer Discussion 1 10-28-2009 12:22 PM
Cold Conditioning Belgian Strong...enough yeast Bjornbrewer General Techniques 6 10-08-2008 03:35 PM
Belgian Strong more yeast/sugar before bottling? steelerguy Recipes/Ingredients 1 07-27-2008 08:36 PM
Belgian Strong Ale/Duvel Yeast brewt00l Recipes/Ingredients 5 06-29-2007 02:31 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS