phendog
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I brewed a 10gal batch of Belgian Triple with an OG of 1.078. After one week in primary it's now at 1.014. After two more weeks, I'm hoping fermentation is complete and FG ends up around 1.010 - 1.008.
I pitched 650 billion fresh cells of White Labs WLP500, which has a alcohol tolerance of 10 - 15%. If I reach my desired FG I'll be around 8.93% - 9.19%.
I've read it is recommended to add new yeast when bottle conditioning high gravity beers because the remaining yeast is "tired" and the bottles may not properly carbonate.
However, since my predicted FG is still at the very low end of alcohol tolerance for WLP500, do you think I'll be ok just adding the proper amount of priming sugar??
My other thought was keg, cool, add gelatin to clear, transfer to bottling bucket, add new yeast and priming sugar and bottle. However, I am completely ignorant on the "new yeast" part of this process. How is it added, how much is used, and what kind?
I pitched 650 billion fresh cells of White Labs WLP500, which has a alcohol tolerance of 10 - 15%. If I reach my desired FG I'll be around 8.93% - 9.19%.
I've read it is recommended to add new yeast when bottle conditioning high gravity beers because the remaining yeast is "tired" and the bottles may not properly carbonate.
However, since my predicted FG is still at the very low end of alcohol tolerance for WLP500, do you think I'll be ok just adding the proper amount of priming sugar??
My other thought was keg, cool, add gelatin to clear, transfer to bottling bucket, add new yeast and priming sugar and bottle. However, I am completely ignorant on the "new yeast" part of this process. How is it added, how much is used, and what kind?