belgian bottling

[fordbeer]

Hey
I made a Belgian golden strong and want to bottle condition the Belgian way when adding yeast at bottling. I have kegged some and they are great. its been in the 2ndary carboy about 2 months. I harvest my yeast from starters for just about all my beers. does anyone have any experience with adding the yeast and sugar at bottling. how much of the yeast to add , should I make another starter? thanks!

 

[andhou27]

I've never added yeast to the bottles before but I can't imagine that you would need to add very much. A yeast starter may be a good idea though so you can add exactly how much you want. Plus, new yeast will give you a cleaner and quicker aging in the bottle.

 

[pdxal]

You don't have to add more yeast to carbonate, but you could do the math for cell count from online sources or Brew Like a Monk, or you could just wing it and add a couple of tablespoons of thick slurry to the bottling bucket when you add beer and priming sugar. Make sure you mix it well, though.

 

[tgmartin000]

I've usually added about a half packet of champagne yeast at bottling, but I usually age for about 4-6 months for bottling. In your case, you're probably OK without adding more.

 

[Weezy]

Decent article here.

http://byo.com/stories/item/1207-on-the-yeast-guide-to-bottle-conditioning