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Old 08-17-2013, 05:33 PM   #1
Calder
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Mar 2010
Ohio
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I've been really busy recently and not paid too much attention to brewing. Consequently I had a number of beers which sat in the fermenters for a long time.

I use fresh yeast to bottle the Saison and the IPA (tossed in some dry hops a couple of weeks earlier in that one. And I've got a few Sours that I'll also add yeast to.

I also have two All-Brett beers. I'm guessing they are about 6 months old (I don't have my records with me). Do I need to add any fresh yeast at bottling? I don't have any Brett available, but could grow a sample if necessary. I guessing I don't really need to add any.

 
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Old 08-19-2013, 04:08 PM   #2
sweetcell
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Jan 2012
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Quote:
Originally Posted by Calder View Post
I also have two All-Brett beers. I'm guessing they are about 6 months old (I don't have my records with me). Do I need to add any fresh yeast at bottling? I don't have any Brett available, but could grow a sample if necessary. I guessing I don't really need to add any.
based on what i've read, the brett will carb you beers but will do so slowly. if you're willing to wait a month or two, the brett will get you there.

if you'd like to enjoy faster (or be 100% sure it's going to carb), pitch something else like a bit of champagne yeast.
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What hops should I grow? Looking for cheap honey?
- Drinking: ECY20 rye sour, local sour cherry kriek #2, Imperial Chocolate Milk Stout (half on vanilla, half on coconut), sour blond on second-use cherries, English Barleywine
- Aging: English Barleywine on brett, 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, cherry mead, acerglyn, and a few other sours...

 
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