Not enough difference to really notice anything out of the ordinary either way. All I'm really concerned with in the bottle is good carbonation and, with the exception of wheat brews, moderate to good caking. I always stop the pour as soon as the liquid coming out of the neck starts to get a little streaky. Then I'll chug the rest out of the bottle. I suppose if you were to use a highly flocculent strain like Wyeast London ESB (that stuff cleared up in the primary, clear as day, not 48 hours past when fermentation was done), it would cake better and clear up better, but you could also duplicate that result if you simply cold-conditioned the bottles for a few weeks after you were sure they were carb'd.
Just so we're straight, are you talking about adding a separate yeast at bottling time? Or just basing it on what's used for primary ferment?
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)