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Old 03-06-2010, 08:41 PM   #1
Mar 2010
Avon, NY
Posts: 18

Stupid newbie question, but...

If fermentation has stopped aren't the yeast all dormant on the bottom of the fermenter? Or are their still enough in suspension to kick back in when the priming sugar is added?

I have a friend and veteran brewer who suggested that I suck up a little of the sludge from the bottom of the fermenter when racking to the bottling bucket. But I have read on here, and elsewhere, not to get any of the crap from the bottom of the bucket.

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Old 03-06-2010, 08:46 PM   #2
RCCOLA's Avatar
Nov 2008
Northwest Arkansas
Posts: 1,068
Liked 96 Times on 58 Posts

Don't suck! Plenty of yeast in suspension to get the job done--even after lagering.

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Old 03-06-2010, 08:47 PM   #3
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Nurmey's Avatar
Jul 2007
Omaha, NE
Posts: 3,983
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No need to suck up the sludge. There are millions of microscopic yeasts suspended in your beer even when it is crystal clear.
Batch 1 Brewing
The American Revolution would never have happened with gun control.

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Old 03-06-2010, 08:48 PM   #4
Dec 2009
Central Coast, CA
Posts: 168

There's still plenty of yeast in your fermented wort. They've just run out of food! Once you dump more sugar in there, they start eating again.

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Old 03-07-2010, 12:26 AM   #5
Jul 2009
Posts: 190
Liked 3 Times on 3 Posts

Like Sea Monkeys!

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