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
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pelikan's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Q Continuum
Posts: 941
Liked 11 Times on 10 Posts
Likes Given: 11

Default Regarding Yeast Cell Counts and Bottling

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!!

Pelikan is offline
 
Reply With Quote
Old 11-27-2008, 05:28 PM   #2
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 35 Times on 31 Posts
Likes Given: 5

Default

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.


flyangler18 is offline
 
Reply With Quote
Old 11-27-2008, 05:32 PM   #3
BarleyWater
Feedback Score: 0 reviews
 
BarleyWater's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Armpit of Dallas (Irving), TX
Posts: 2,211
Liked 22 Times on 17 Posts
Likes Given: 1

Default

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
BarleyWater is offline
 
Reply With Quote
Old 11-27-2008, 08:03 PM   #4
Pelikan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pelikan's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Q Continuum
Posts: 941
Liked 11 Times on 10 Posts
Likes Given: 11

Default

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!!
Pelikan is offline
 
Reply With Quote
Old 11-28-2008, 09:18 AM   #5
Pelikan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pelikan's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Q Continuum
Posts: 941
Liked 11 Times on 10 Posts
Likes Given: 11

Default

Any thoughts?
__________________
Back to brewing! It's been too long!!
Pelikan is offline
 
Reply With Quote
Old 11-28-2008, 01:26 PM   #6
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 35 Times on 31 Posts
Likes Given: 5

Default

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.


flyangler18 is offline
 
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

Newest Threads

LATEST SPONSOR DEALS