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Old 12-21-2010, 06:06 AM   #1
Nov 2010
Tampa (USF), Florida
Posts: 16

I was wondering if anyone else had considered multiple yeast additions, and what the possible pros and cons might be. For example, I was wondering what, if any, would be the benefits to additional yeast added as racking to the secondary and/or before bottling. Obviously before bottling would be a small addition as to not cause bottle explosions. But adding fresh yeast to the secondary would increase attenuation, right? Is this a good practice?

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Old 12-21-2010, 06:24 AM   #2
Blender's Avatar
Jan 2006
Santa Cruz, CA.
Posts: 3,106
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People use secondaries for clearing the beer rather than fermenting. For all intents the beer should be done ferementing before going to a second vessel.
There also should be enough suspended yeast for bottling under most circumstances.

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Old 12-21-2010, 02:29 PM   #3
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theonetrueruss's Avatar
Oct 2010
Woodstock, GA
Posts: 859
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Adding yeast for bottling won't hurt your beer or create bottle bombs. Too may fermentable sugars in the beer at bottling time creates bottle bombs.

I haven't done it yet but I am planning to brew a 1.10 OG Belgium Strong in a month or so and am planning to add yeast at bottling. From what I have seen and read it looks like the high gravity beers -especially if you have a long secondary or cold crash will condition much better with a yeast addition at bottling. I do agree with the mantra on this site that it is not necessary but am thinking I will get a better product for the cost/effort of a little extra yeast.

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Old 12-21-2010, 07:03 PM   #4
Aug 2009
Charlottesville, VA
Posts: 2,174
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Just because you add a second yeast doesn't mean they're going to start fermenting. In most cases, the primary yeast will have consumed all the fermentable sugars. Maaaaaybe in a few cases (really high gravity beers) your second yeast will be able to scavenge some extra sugars, but that's only if they're really healthy when pitched.

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Old 12-22-2010, 03:39 AM   #5
Nov 2008
In the mountains!
Posts: 48
Liked 1 Times on 1 Posts

Lots of belgian beers have multiple yeasts added, or the same yeast added multiple times, and then use a neutral ale yeast to bottle. Not as out of the ordinary as you'd think.

As a homebrewer I don't see alot of value using multiple yeasts, unless it's adding something like bret for longer aging.

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Old 12-22-2010, 12:54 PM   #6
Dec 2009
Hot & sticky Fla.USA
Posts: 706
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Originally Posted by Mathematics View Post
Lots of belgian beers have multiple yeasts added, or the same yeast added multiple times, and then use a neutral ale yeast to bottle.

Well, a few do use multiple yeasts in stages, but many reyeast at bottling with the primary yeast as its cheaper.

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