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Old 05-26-2008, 11:07 PM   #1
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Default Re-yeast questions

I'm planning a Belgian Tripel and have heard it's a good idea to re-yeast prior to bottling. I have a few questions on how to do that.

Should I make a pint starter a few days before bottling and add the yeast from that, along with the priming sugar, to the bottling bucket?

Is the yeast I use critical? I'll be using Wyeast 1388 to ferment the batch. Can I save some of the original 1388 starter to start the bottling starter a few weeks later? If not can I just do a starter from a dry yeast?


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Old 07-02-2008, 05:32 PM   #2
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The bottling yeast doesn't matter. Lots of commercial Hefes are bottled w/lager yeast. Russian River bottles with a wine yeast even.....

If you're going to add yeast when you bottle look into krausening. I krausened a blonde w/basicly just a starter of DME.....carbed in like 3days!
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Old 07-02-2008, 05:35 PM   #3
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I added dry yeast to my cooled priming sugar and water and just let it get a little fizzy, I then put that in the bucket and bottled as usual. It carbed a 14% ABV stout that was easily 2 % beyond the yeast's supposed capabilities.
BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
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