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Old 10-29-2012, 05:14 AM   #1
pbaker
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I'm making a Gulden Draak clone from the CloneBrews book and am a little confused about the recipe.

The recipe states that: "Three days before bottling, prime the beer in the 2nd stage with a dose of yeast."

It doesn't specify the length of secondary fermentation or more importantly, how much yeast to add. I'm worried about adding extra yeast before bottling and causing bottle bombs. Any ideas? Is it even necessary to add yeast before bottling?

 
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Old 10-29-2012, 11:02 AM   #2
lunshbox
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The amount of yeast isn't as important as the amount of unused simple sugars left in the beer. The yeast will only eat as much sugar as is left behind, unless you use Brett but that is another story.

Doesn't that recipe call for a bit of priming sugar along with the yeast?
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Old 10-29-2012, 09:24 PM   #3
aceparadis
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I believe they pitch champain yeast before bottling.

 
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Old 10-29-2012, 10:33 PM   #4
pbaker
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Quote:
Originally Posted by lunshbox View Post
The amount of yeast isn't as important as the amount of unused simple sugars left in the beer. The yeast will only eat as much sugar as is left behind, unless you use Brett but that is another story.

Doesn't that recipe call for a bit of priming sugar along with the yeast?
It calls for priming sugar at the time of bottling, yes. But it calls for "yeast" 3 days before bottling so I was unclear on the amount, or also the time in secondary since it lists neither. I'll let it sit a week or so and add in a bit of extra yeast and hope for the best.

 
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Old 10-29-2012, 10:34 PM   #5
pbaker
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Quote:
Originally Posted by aceparadis View Post
I believe they pitch champain yeast before bottling.
Maybe they do, the recipe calls for windsor ale yeast or wyeast high gravity yeast.

 
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Old 10-30-2012, 01:31 AM   #6
lunshbox
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A half of a rehydrate pack should do it. The yeast will floc when it is done chewing through the sugar and then you should have a well primed beer
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Old 10-30-2012, 12:20 PM   #7
rcrabb22
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Or.....

New Yeast strain from Danstar

Danstar's description:

"CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation."

See

http://www.danstaryeast.com/products...ned-beer-yeast

 
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Old 10-30-2012, 01:19 PM   #8
lunshbox
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Quote:
Originally Posted by rcrabb22
Or.....

New Yeast strain from Danstar

Danstar's description:

"CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation."

See

http://www.danstaryeast.com/products...ned-beer-yeast
That is bad ass. Looks like something new to try.
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Primary: Old Bootlegger Imperial Porter, Mill Worker's Breakfast Oatmeal Coffee Porter
Secondary: Oud Bruin, Berlinner Weisse, Apfelwein
Barrel: Whiskey :P
Kegged: Mill Worker's Breakfast Base
Planned: Pure-T Pale with Citra, G-Town Brown 2.1, Muddy Banks Irish Red

 
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Old 10-31-2012, 09:58 PM   #9
pbaker
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Feb 2012
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Quote:
Originally Posted by rcrabb22 View Post
Or.....

New Yeast strain from Danstar

Danstar's description:

"CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation."

See

http://www.danstaryeast.com/products...ned-beer-yeast

Agreed, that looks pretty cool.

 
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