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Old 08-24-2012, 04:31 AM   #1
drives_a_bike
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May 2012
Aberdeen, SD
Posts: 245
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I'm brewing a RIS on September 7th (I'm away from home for work, and that's when I'll be home next). I plan on adding cocoa nibs and bourbon soaked oak cubes I the secondary...I'm planning on letting the secondary sit for 2 to 3 months.

I've read about people adding a second yeast pack at bottling to help the bottle conditioning process along. It's going to be a big beer, around 11%, and I just wondered if this would be a good plan.

I'm using wlp007 By the way
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On deck: OAT IPA, Deer Camp (Bourbon Oak Aged Oatmeal Double Stout), Bourbon Oak Aged Rye Porter, Banana Rum Infused Cream Ale and Spring Juice IPA
Primary: Lemondrop Saison
Secondary: Drivesabike Pale Ale
On Tap: Nada

 
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Old 08-24-2012, 05:01 AM   #2
jbaysurfer
Former future HOF Brewer
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Nov 2011
Santa Barbara, CA
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I'm too OCD.

1) Big healthy starter.
2) good temp control

You won't need to repitch if you get these two right.

Also, it's probably superstition, but I try to roust the yeast starting with the first time I see fermentation slowing and then gently doing so once a day after that. I also finish beers like that (after a month in primary) at warmer room temps (75f or so) if possible.

You'll be fine without repitching. If you do the 2 things above. Cheers!
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Old 08-25-2012, 07:15 PM   #3
drives_a_bike
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May 2012
Aberdeen, SD
Posts: 245
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Nice...thanks
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On deck: OAT IPA, Deer Camp (Bourbon Oak Aged Oatmeal Double Stout), Bourbon Oak Aged Rye Porter, Banana Rum Infused Cream Ale and Spring Juice IPA
Primary: Lemondrop Saison
Secondary: Drivesabike Pale Ale
On Tap: Nada

 
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