Forgot about this secondary - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Forgot about this secondary

Thread Tools
Old 03-13-2011, 12:10 AM   #1
Apr 2010
Bristol, TN
Posts: 61

I brewed a batch back in July and due to life didn't have a chance to bottle it then. I had forgotten about it until cleaning out the storage/aging area in prep for spring. I am going to bottle it this week but am wondering if I need to add some type of yeast to it when I add the priming sugar or if it will be good to go. It has been sitting in temp controlled area mid 60's.

Reply With Quote
Old 03-13-2011, 12:18 AM   #2
Dec 2009
Rochester, MN
Posts: 104
Liked 1 Times on 1 Posts

It most definitely wouldn't hurt. Just use a neutral yeast like Nottingham or something along those lines and life should be good to go.
Originally Posted by 98EXL
"You are no longer a n00b when:
You buy your smack pack at lunch, as well as some DME for starters. Get back in your car, smack it likes it's SWMBO's ass"
Originally Posted by Kadmium View Post
"SHIMMY!!!!" (aussie for f***kin awesome)
Originally Posted by TexLaw View Post
You know you're a homebrewer when you tell what hops are in a fart.

Reply With Quote
Old 03-13-2011, 12:19 AM   #3
Golddiggie's Avatar
Dec 2010
Posts: 11,995
Liked 497 Times on 431 Posts

Taste it first, make sure it's still within what you expected...

For yeast, you could just rehydrate a packet of a neutral yeast, like Lalvin EC-1118 and pitch it in a day before you rack into the bottling bucket. Or right after you start to siphon into the bucket (put it into the wort in the bucket)... That way it will mix up more completely. I would just be sure to put those bottles into something where it won't matter if they decide to pop... Of course, that will depend on what kind of bottles you're using, and how their capped. I've not had any issues with Belgian bottles with extra yeast added (not carbonating over about 2.5 CO2 volumes)... I've not done that with any batches in Grolsch bottles, but I suspect they would be fine too. Regular capped bottles could be different. I've not used those at all, so someone else will need to chime in there.

What CO2 volume were you planning on going with for the brew? If it's in the 2-2.5 range, I don't think you'll have any issue with using fresh yeast and priming as normal. I would suspect that any yeast that was in suspension has dropped out by now. Of course, if you give it a gently swirling a day, or so, before you're going to bottle, you might not need to add any sugar...

Let us know how this turns out, how ever you end up doing it.
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

Reply With Quote
Old 03-13-2011, 09:08 AM   #4
Mar 2007
Las Vegas, Nevada
Posts: 2,388
Liked 61 Times on 49 Posts

I'm thinking a fine carboy conditioned beer. You maintained temps so what could have spoiled the process?

Reply With Quote
Thread Tools

Forum Jump