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Old 11-09-2011, 11:24 PM   #1
Cromwell
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Aug 2011
Thousand Oaks, CA
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After letting the Koelsch sit near 30 degrees for a month, is there enough yeast left in suspension to carbonate it when I bottle it?

Option 1: just bottle it and assume there are yeast there
Option 2: stir up the flocculated yeast from the cake
Option 3: add some yeast (champagne?)

Advice?
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Old 11-10-2011, 03:23 AM   #2
eastoak
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you'll have plenty of yeast. you will stir up yeast in the racking process anyway.

 
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Old 11-10-2011, 03:27 AM   #3
BradleyBrew
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Parris Island, USA
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You will be fine.... do not add champ. yeast unless you want some beer hand grenades

 
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Old 11-10-2011, 03:35 AM   #4
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With my lagers, I add a 1/4 to 1/2 pack of dry yeast at bottling.
Whatever I have, usually US-05.
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Old 11-10-2011, 10:27 PM   #5
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Quote:
Originally Posted by BradleyBrew View Post
You will be fine.... do not add champ. yeast unless you want some beer hand grenades
Extra yeast can't cause bottle bombs. Only too much sugar can do that. Just FYI.
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