I am starting my second Tripel and I see everywhere (including the recipe I have) that I should re-pitch yeast 3 days before bottling. How exactly do I go about doing that? Should I save some from my starter? Use yeast that was washed from the primary? How much yeast should I use? Will new yeast really stay in suspension for 3 days, or will it just settle out? Why can't I just shake up the yeast from the bottom? With no new sugar added won't the yeast just fall out?
Okay enough already. I know I have a lot of questions, and even the slightest amount of advice will be appreciated.
Also, sorry if this has been posted already, but after a bit of searching I have not come across an answer to my questions. Maybe I am just bad at searching.
Okay enough already. I know I have a lot of questions, and even the slightest amount of advice will be appreciated.
Also, sorry if this has been posted already, but after a bit of searching I have not come across an answer to my questions. Maybe I am just bad at searching.