Berliner Weisse -Re-pitch another yeast before bottling?

[Pdaigle]

did a BW a while back, its been in the primary for over a month now. I used WLP630 blended yeast and I've been told to shoot another yeast pack something like US-05 before bottling just to make sure it will carbonate my bottles. If this is true how long before should I repitch before bottling?

Thank you,

 

[jjeffers09]

I prefer CBC-1 yeast and you can pitch it when bottling. I think it will do better job leaving out any extra flavor out vs US-05

 

[burninator]

At 1 month, you should still have ample viable yeast in suspension to carb your beer. Are you sure it's done, though?

 

[Pdaigle]

I prefer CBC-1 yeast and you can pitch it when bottling. I think it will do better job leaving out any extra flavor out vs US-05

And i would use same amount of corn sugar?

 

[Pdaigle]

At 1 month, you should still have ample viable yeast in suspension to carb your beer. Are you sure it's done, though?

I have to taste first and make sure i get the right desired sourerness. Im assuming i will have to wait longer.

 

[Pdaigle]

Just tasted my wort and didnt seem sour enough and checked with a ph tester and its at 4.3 so not enough right?

 

[jjeffers09]

yeah, a sacc strain of yeast will not eat up like a wild/brett what have you. So you would definitely need the same amount of fermentable sugar to create the same level of CO2 in your bottles. 4.3 is within the "Normal" finished beer pH. I would say it is not enough...

 

[burninator]

Just tasted my wort and didnt seem sour enough and checked with a ph tester and its at 4.3 so not enough right?

The lacto strain in 630 is a notoriously slow mover. I'd recommend pitching dregs from your favorite sour beer for more sourness, but if you're willing to wait it out, it'll get there eventually. After several months in primary, though, it wouldn't hurt to add US-05 at bottling.