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Old 10-24-2008, 05:22 AM   #11
Mar 2007
Winchester , mass
Posts: 291

Originally Posted by malkore View Post
Yes, but it takes months. Typically you'd only need to re-pitch if it was a big ass barleywine, or a lager that was bulk aged 6 months in the cold.

Even then, you'll find guys on here that waited 6 months, bottled, and had carbonation after 4 weeks without re-pitching.
I keg my beer anyway.... so does it matter at all ?? whats the point of a secondary if I just use a filter when I rack to my keg ?
Primary 1: Homemade Cider
Primary 2: IPA
primary 3: empty
primary 4:empty
Kegerator: empty
bottled: Never again... I hate bottling

Primary stirrer and yeast pitcher: my Girlfriend :)

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Old 03-16-2010, 12:39 AM   #12
Jan 2009
Posts: 4
Liked 1 Times on 1 Posts

Due to an injury, I ended up with a batch sitting in the primary for about 2 months and 1 week. I decided to bottle after purging some of the gas through the airlock and it smelled great (pressed on the lid and the airlock bubbled). I went ahead and bottled normally with 1 cup of dextrose for priming. The result was excellent. After a week of bottle conditioning, the carbonation was perfect. I used safale05 dry yeast in the beginning without pitching any more. I'd have to say the yeast may have just gone dormant or slowed down their metabolism. The temp of the fermentation was around 67 degrees. I would have to say that if you have some beer sitting in a primary for a few months, it may be salvagable. Like the saying goes - "If it smells good, bottle it!!!"

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Old 03-18-2010, 12:09 AM   #13
boydak's Avatar
Mar 2009
Orrington, ME
Posts: 299

I just bottled a batch that I brewed in August and sat in my primary till last Friday. Mid April I will let you know how it came out.

It was a Pale Ale with S.G of about 1.055
Beer Wench Brewing Co.

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Old 03-18-2010, 02:20 AM   #14
EvilGnome6's Avatar
May 2009
Scottsdale, AZ
Posts: 664
Liked 11 Times on 11 Posts

Originally Posted by YooperBrew View Post
I'd just get a package of cheap dry yeast, and use 1/4 package of that and mix it in with the dissolved priming solution (after it's cooled, of course). The yeast used for carbonating will not leave behind any flavor profile- the beer has been done for ages!
Seconded. A couple of dollars for dry yeast is cheap insurance against a flat batch of beer.

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Old 03-18-2010, 02:24 AM   #15
ChshreCat's Avatar
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 545 Times on 437 Posts

"Science + beer = good!"
-Adam Savage

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