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Old 07-18-2010, 04:19 AM   #1
BillTheSlink's Avatar
Mar 2009
Posts: 426
Liked 1 Times on 1 Posts

The first was Listermann's Abby Ale the original recipe was:
6 lbs light syrup
1 lb corn sugar
1 lb CaraMunich Malt
1 lb of Munich Malt
2 oz Hallertau 60 min
.5 East kent at flame out
Although it didn't call for it I used White Labs Trappest Ale yeast and due to it being a heavy attenuating yeast the FG was very low.( I lost the Beersmith record in a computer crash). The OG was around 1.055 and it has been bulk aging in glass since July 8th 2009.

The other is EdWort's Apfelwein I brewed 10/10/09 and have had in a better bottle ever since.

Both were pulled off the yeast cake of course before being aged. You think I should bottle now? Do I need to put fresh yeast in when bottling?
Drinking: Ed Worts Apfelwein, Store bought Bass, Salvator. Can't brew in Winter and I needed bottles.

Primary: Bass Clone Austin Home Brew Supply
Went down in a blaze of glory due to mold infection.

ON DECK: Moosebutt Faux Lager

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Old 07-18-2010, 04:26 AM   #2
Jul 2009
Posts: 5,070
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nice yeast choice; my favorite for abbeys. got my mouth watering ( or maybe it's the belgian wit im drinking... ) . i think you should still have enough yeast in there for bottling. which you should definitely do now. don't wait too long.

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