Adding yeast into Belgian

[DustOfMan]

I have read through many a thread about this subject, but feel that I need more results specific to this situation. I brewed a tripel IPA on April 09 and today is bottling day. It started at 1.096, and sits at 1.021. I used Wyeast Belgian Ardennes yeast for this, achieving 74% attenuation. It's now August...should I pitch more yeast before bottling. This batch cost me a small fortune (damn extract), and I really don't want to jack it up. Thanks!

 

[jvlpdillon]

Regardless if you need it. It will not hurt to add 1/4 of a packet of dry yeast for a 5 gallon batch at bottling for a little insurance. I recommend us-05. Then use the same amount of sugar you would normally bottle with.

 

[DustOfMan]

Excellent. That's what I have sitting in my fridge. I imagine I would stir it in a bit, or will it mix in enough if it's wet first?

 

[LVBen]

I wouldn't add more yeast. Just leave it alone. Tripels should age for a long time anyway.

 

[LVBen]

Wait a minute... you wrote tripel IPA. Is this a triple IPA or a tripel? Two different styles!

 

[Andrewtherooster]

Wait a minute... you wrote tripel IPA. Is this a triple IPA or a tripel? Two different styles!

It sounds like he means a hoppy tripel. If it's been aging since April of '09, there may not be a ton of hop flavor/aroma left.

Anyways, I'd say re-pitch like jvlpdillon said.

 

[LVBen]

It sounds like he means a hoppy tripel. If it's been aging since April of '09, there may not be a ton of hop flavor/aroma left.

Anyways, I'd say re-pitch like jvlpdillon said.

I think he means April 9, 2011