Adding Yeast Before Bottling a Sour - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Adding Yeast Before Bottling a Sour

Reply
 
Thread Tools
Old 11-10-2010, 08:03 PM   #1
cmdrico7812
Recipes 
 
Mar 2008
Portland, Michigan
Posts: 159
Liked 2 Times on 2 Posts



I plan to bottle a Flanders Red I made in February of 2009. I'm going to lightly carb it (2-2.2 volumes or 3.5oz dextrose). Given it's age, do I need to add yeast when I bottle or do you think it will natural carb with what's left in it? Is there a way to test for this before bottling? Thanks.
__________________
Beer...it's awesome.

Zwei Brüder Brauerei


Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

 
Reply With Quote
Old 11-10-2010, 09:43 PM   #2

I would probably sprinkle a pack of dry yeast into your bottling bucket just to be safe. Put it in with your priming sugar so it gets mixed well and only use 1/3-1/2 of a pack. Any yeast will do since you won't get any flavor from it.
__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

 
Reply With Quote
Old 11-12-2010, 05:06 PM   #3
cmdrico7812
Recipes 
 
Mar 2008
Portland, Michigan
Posts: 159
Liked 2 Times on 2 Posts


I ended up adding 3.5 oz of corn sugar and about 2/3rds of a package of Nottingham yeast to the bottling bucket. Should help with the natural carbonation in the bottle. When I bottled, the whole basement smelled like I was walking through an orchard and it's nice and dry with a bit of bite.
__________________
Beer...it's awesome.

Zwei Brüder Brauerei


Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

 
Reply With Quote
Old 11-14-2010, 10:50 PM   #4
tprokop
Recipes 
 
Oct 2008
Somerville, MA
Posts: 51
Liked 5 Times on 1 Posts


I've successfully bottled two batches of sour, and both times I added champagne yeast with the priming sugar. Both carbed up nicely in about 4 weeks, but that may have been slowed by cellar temps.

For one of the two, I split the batch between bottles and draft so I got to compare natural vs. force carb. I didn't find any real changes in the two, so I am going to stick to yeast with priming sugar in the future.

 
Reply With Quote
Old 11-15-2010, 07:15 AM   #5
mattyp1214
Recipes 
 
Aug 2009
Longmont, Colorado
Posts: 66

I also added nottingham yeast in mine and after three weeks it's almost there. I couldn't help myself I've waited so long and it is way past my expectations! In the future I plan on adding yeast just in case. I think it would be fine if you didn't but could possibly take longer if there's not much yeast left.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wanted: Sour beer lovers to taste a sour mash beer OldRalHoleBrewing Lambic & Wild Brewing 12 09-03-2012 04:16 AM
Which bottles to use when bottling a sour? cmdrico7812 Lambic & Wild Brewing 1 10-11-2010 09:29 PM
My Red isn't sour chase Lambic & Wild Brewing 26 07-10-2010 05:21 AM
Always sour mash for sour brews? jvlpdillon Lambic & Wild Brewing 4 04-27-2010 10:21 PM
Bottling Yeast mgo737 Lambic & Wild Brewing 1 06-25-2009 04:24 AM


Forum Jump