Repitch yeast before racking Eisbock?

[Carter1932]

I decided to delve into 'eis' beers. I had a dubbel that finished a bit drier than I wanted, so decided to use it for experimental purposes and iced 1 1/4 gallon of it.

I put the beer in deep freeze overnight and it almost froze solid. The next morning I let it thaw back out in the fridge while I was at work. I ended up removing approx. 20% of the ice crystals and have about 140 oz remaining to which I added my 1 C of water w/ priming sugar.

So my question is, should I repitch a yeast like nottingham before I rack to bottle. I presume this would probably be advisable as I expect most yeast have now fallen out of solution since it was frozen.

If I use dry yeast how much should I use for just over one gallon of ale.

 

[broadbill]

You probably didn't cause the yeast to fall out of solution with freezing, you probably killed them all! Same difference...you'll need to re-pitch.

The issue now is getting the yeast to carbonate with the higher alcohol content of the eisbeer. Do you know the new ABV?

Also, what does a belgian taste like that has been concentrated by freezing? Are all of those Belgian-beer flavors also concentrated?

 

[Carter1932]

I'm estimating that the ABV should remain under 8.5%.

Haven't a clue how this will taste, but I'll post later to let you know.