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Old 10-23-2007, 07:29 PM   #1
Sep 2007
Posts: 10

I brewed a high gravity AG clone of Trois Pistoles this past weekend from the recipe in Beer Captured. The directions called for an addition of yeast three days prior to bottling.
I typically make a huge starter for my high graity beers and introduce a lot of oxygen. After a week in primary and a week or so of secondary fementation is it a good idea to oxygenate again when adding another dose of yeast? Or should I just add the yeast starter and forget oxygenation or just forget the second yeast addition all together?
Thanks in advance for any help,

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Old 10-23-2007, 08:06 PM   #2
Dec 2006
Doylestown, PA
Posts: 3,725
Liked 12 Times on 12 Posts

What explanation does it give for the addition? I would imagine that with three days before bottling, the fermentation & conditioning would be complete and the additional yeast is to ensure priming.

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Old 10-23-2007, 08:20 PM   #3
iamjonsharp's Avatar
Oct 2006
Cincinnati, OH
Posts: 577
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I've got a copy of that book.

The authors recommend adding fresh yeast 3 days prior to bottling for all of their higher gravity beers to aid in carbonation. It is not related to the main fermentation process. Pitching fresh yeast is prior to bottling is recommended with beers that have been sitting in secondary for extended periods of time (a couple of months or more).
Primary - Pale Mild, Ginger Ale, Brown Porter
Secondary - Stupid Berliner Weiss that won't sour...

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Old 10-27-2007, 12:46 AM   #4
May 2007
Cary, NC
Posts: 2,176
Liked 36 Times on 31 Posts

Trois Pistoles is pretty highly carbonated as I recall. Seems like a good idea to add extra yeast at bottling to ensure you get that and stay true to the original.

Primary/Secondary: #133 Scottish 80/-
Kegged: #132 American Wheat
Planned: IPA, Brown, Pale Ale

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Old 10-27-2007, 01:15 AM   #5
eviljafar's Avatar
Jul 2007
Montreal Canada
Posts: 105
Liked 1 Times on 1 Posts

Maybe you could add the yeast to some cool boiled water and oxygenate that. Or if you are making a starter maybe oxygenate the starter.

Trois Pistoles is one of my favourite beers. Any chance you could be bothered posting the recipe?
I see your Krausen is as big as mine!

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Old 10-27-2007, 03:00 AM   #6
Sep 2007
Posts: 2,553
Liked 24 Times on 23 Posts

I have that book as well. One of my buddies made that batch some time ago and it is excellent. I have made many big belgians (up to 12%) with only making a huge starter, adding yeast nutrient for primary, and oxygenating. I have yet to add yeast before bottling and all of my big beers have turned out great. The only way that I would add yeast at bottling is if the beer stayed in secondary for a lengthy period of time (over 1 year, like a lambic). Good luck!

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