Regarding Yeast Cell Counts and Bottling - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Regarding Yeast Cell Counts and Bottling

Reply
 
Thread Tools
Old 11-27-2008, 03:54 PM   #1
Pelikan
 
Pelikan's Avatar
Recipes 
 
Oct 2008
Q Continuum
Posts: 899
Liked 11 Times on 10 Posts



With bottling, we're more or less dependent on some yeast remaining in the beer to ferment the sugar and carbonate our stuff. So I'm wondering...

...I have a brew that uses a highly flocculating yeast (Whitbread). It stays in the primary for four weeks (first 2 weeks primary fermentation, remaining two weeks "secondary" fermentation with fruit). It then goes into a secondary for a week. After all this settling time, are there still yeast floating in the brew in significant enough numbers to perform a proper carbonation?

Even more curious, what about barley wines that go through extended secondary times before bottling? Would these need to be inoculated with bottling yeast at bottling time?
__________________
Back to brewing! It's been too long!!


 
Reply With Quote
Old 11-27-2008, 05:28 PM   #2

Even with a highly flocculating yeast and a time in secondary, there is still plenty of yeast in suspension to carbonate and condition your beer. Even cold-crashing will leave enough in suspension to do their jobs.

Moving to your second question, any remaining yeast in a big burly barleywine will be stressed and may not do their jobs. Repitching is often necessary.

 
Reply With Quote
Old 11-27-2008, 05:32 PM   #3
BarleyWater
 
BarleyWater's Avatar
Recipes 
 
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
Liked 23 Times on 17 Posts


Pretty much the only way to not have yeast in suspension at bottling time is if you filtered it out.
__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA


www.franconiabrewing.com

 
Reply With Quote
Old 11-27-2008, 08:03 PM   #4
Pelikan
 
Pelikan's Avatar
Recipes 
 
Oct 2008
Q Continuum
Posts: 899
Liked 11 Times on 10 Posts


Got it. I figured that was more or less the case. It's helpful to know about the barley wine, though. Generally, what are the cut offs in terms of alcohol content and/or secondary time before repitching becomes a necessity? Any ideas regarding how much yeast to pitch? I ask because at some point down the line, I'd like to do a barley wine.
__________________
Back to brewing! It's been too long!!

 
Reply With Quote
Old 11-28-2008, 09:18 AM   #5
Pelikan
 
Pelikan's Avatar
Recipes 
 
Oct 2008
Q Continuum
Posts: 899
Liked 11 Times on 10 Posts


Any thoughts?
__________________
Back to brewing! It's been too long!!

 
Reply With Quote
Old 11-28-2008, 01:26 PM   #6

Quote:
Originally Posted by Pelikan View Post
Got it. I figured that was more or less the case. It's helpful to know about the barley wine, though. Generally, what are the cut offs in terms of alcohol content and/or secondary time before repitching becomes a necessity? Any ideas regarding how much yeast to pitch? I ask because at some point down the line, I'd like to do a barley wine.
It really depends on the specific yeast strain that fermented the barleywine- specifically, its alcohol tolerances (which are noted on the package or manufacturer's website).

Regarding repitching rates, I'm afraid I can't offer much in terms of practical numbers as I haven't yet brewed a barleywine myself.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cell count from yeast starter Falcor General Techniques 17 10-27-2009 09:54 PM
My Back is Sore or I've Been Doing Cell Counts for Too Long NotALamer Fermentation & Yeast 4 08-10-2009 12:05 AM
How can I determine yeast cell count sootedpair Brew Science 8 05-21-2009 12:21 AM
Yeast Cell Counts: Dry vs. Liquid Cistercian General Techniques 9 10-25-2008 01:32 PM
Is it size that counts? Fudd General Beer Discussion 4 10-11-2005 04:45 PM


Forum Jump