Bottle conditoning question

[jsmashXx]

Hey all I'm new to the forum and to home brewing. I have a quick question. I brewed a Saison kit from NB used the the 3724 from Wyeast. It's pretty much done with primary fermentation. My question is that I also have a vial of WLP 653 which is the Brett L strain. Is this a good strain to bottle condition with? Does Antony's have any experience or advice using this yeast. The big one should I bottle condition with this or just pitch it into the secondary

 

[duboman]

There is no need to add yeast when bottling. There is plenty of yeast in suspension to properly carbonate the beer with the correct amount of priming sugar. Just be sure the beer is at final gravity before bottling!

 

[jsmashXx]

That's true but I've read that certain brewers use a second yeast for bottle conditioning. Was curios if the Brett L would be a good yeast to use. I believe that a majority use the Brett B for bottle conditioning. Thanks for the input tho.

 

[Upthewazzu]

That's true but I've read that certain brewers use a second yeast for bottle conditioning. Was curios if the Brett L would be a good yeast to use. I believe that a majority use the Brett B for bottle conditioning. Thanks for the input tho.

That would be news to me. Not saying it isn't true, but it's not something most people do.

 

[TropicanaBrew]

That's true but I've read that certain brewers use a second yeast for bottle conditioning.

I think you read something about using yeast again to bottle carbonate when you have a batch of beer like an old ale or something that has sat around in the secondary for an extended period of time. When the beer sits for a really long time you lose that yeast suspension and need more when bottling. For most brews theres no need to repitch yeast