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Old 06-20-2007, 05:23 PM   #1
Lonek's Avatar
Jun 2007
Liverpool, PA
Posts: 92

I have a Belgian in the secondary and it will be there for a few more months. I heard someone saying on here that it's very possible that by the time I'm ready to bottle the yeast could be tuckered out and I may have to re-pitch yeast.

Should I do that a few days before bottling or the day of?

Should I use the same yeast I used before or another kind?
In the Primary:
In the Secondary: Belgian Witbier
Ready to drink: Scottish Shilling 60, Liverpool Pale Ale

Gallons brewed this year:
5 gallons Belgian Witbier
5 gallons Liverpool House Pale Ale
5 gallons Scottish Shilling 60

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Old 06-20-2007, 10:09 PM   #2
Art by David Shrigley
Catfish's Avatar
Jul 2005
Nishinomiya, Japan
Posts: 840
Liked 15 Times on 3 Posts

You should be able to hit it with some yeast the day of bottling. You can use the same yeast, but you don't have to. I imagine you used a liquid Belgian strain so, unless you have some laying around, you'll need to buy a new pack/ vial to use the same yeast. If you don't want to spend the extra money you can bottle with a neutral dry yeast and it should have no off effects.
鯰 a.k.a. なまず a.k.a. Catfish

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