cee3
Well-Known Member
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?
Thanks.
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?
Thanks.