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Old 01-05-2013, 06:51 AM   #1
thomasgorff
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Sep 2011
barnstable, MA
Posts: 46


I brewed my first shot at a sour beer and its tasting good to go!!! Now I have got a ton of questions about bottling.

1. Is there enough active yeast in suspension still after over a year to just add priming sugar and call it a day? (This is my ideal situation)

Or

2. Will I need to introduce another strain of yeast at bottling to ensure that carbonation takes place?

If its only a waiting issue with method one (obviously taking longer than the typical 2 - 3 weeks that is what I would go with.

Anybody with any tips or suggestions it would be greatly appreciated!

Brew On!

 
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Old 01-05-2013, 11:17 AM   #2
beeber
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Jul 2010
SE PA, Pennsylvania
Posts: 439
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I would add fresh yeast at bottling to be sure. It's possible there is viable yeast left, but it's better safe than sorry. Any yeast will do, I'd likely use a dry yeast like Edme for this.

 
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Old 01-05-2013, 06:03 PM   #3
thomasgorff
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Sep 2011
barnstable, MA
Posts: 46

Any need to creat a starter or anything or just sprinkle in a pack of dry? Do you have to wait any period of time before bottling or just rack into bottling bucket with a pack of dry yeast in it? Thanks, appreciate the info!

 
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Old 01-06-2013, 01:19 AM   #4
beeber
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Jul 2010
SE PA, Pennsylvania
Posts: 439
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thomas, no need to make a starter with dry yeast and no need to wait. Sprinkling the dry yeast into the bottling bucket will work fine. Happy bottling!

 
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Old 01-09-2013, 10:40 PM   #5
thomasgorff
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Sep 2011
barnstable, MA
Posts: 46

Cheers! Thanks for the help

 
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