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Old 03-03-2011, 02:24 PM   #1
dawgman
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Oct 2010
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This Saturday I am going to transfer a beer that has been in the primary for about 5 weeks into a secondary for bulk aging. Then I will bottle some time in August.

The beer is at 10.5% abv and was fermented with Wyeast 3787.

Now on to my question. When I bottle in August should I add more yeast with the priming sugar or will there be enough residual yeast left in the beer to carb it?

 
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Old 03-03-2011, 02:33 PM   #2
shutupjojo
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It will probably carb up just fine but may take a while ( maybe a few months )
I would throw in a little champagne yeast at bottling just to be sure.

 
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Old 03-03-2011, 02:33 PM   #3
MalFet
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After 6 months, I'd add more yeast. It might not be necessary, but it wouldn't hurt. Figure on about 1M cells per mL, so about 20 billion cells for a 5 gallon batch.

 
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Old 03-03-2011, 02:36 PM   #4
dawgman
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Would it matter what type of yeast was used? With the limited amount of sugar it doesn't seem as though yeast would be able to impart any flavors that weren't there to begin with.

 
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Old 03-03-2011, 02:51 PM   #5
MalFet
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Quote:
Originally Posted by dawgman View Post
Would it matter what type of yeast was used? With the limited amount of sugar it doesn't seem as though yeast would be able to impart any flavors that weren't there to begin with.
I'd use a neutral yeast. Champagne is fine, as would be US-05, etc.

 
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Old 03-04-2011, 04:04 AM   #6
dawgman
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Oct 2010
seattle
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So if I can remember... lol in august, I'll try to remember to add about a 1/4 pack of champagne yeast to make sure these mothers carb.

 
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