Originally Posted by dnelson1025
Ok I've been doing some reading and am wondering if I have to add fresh yeast to the bottling bucket when I'm ready to bottle. Or will my yeast from primary fermentation work fine? And will I have to make a second starter for bottling? Thanks for everyone's help so far!
I would ferment in the primary for 7-10 days, or until the airlock is only bubbling once every 2 minutes. Then, transfer to a secondary carboy and let it sit for about 2-3 weeks.
You should still have plenty of yeast in solution for bottling, but if you are worried about it you could always scrape your racking cane along the bottom of the carboy when transferring to a bottling bucket to grab a little of the yeast.
Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
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