I'm ready to bottle my Belgian Golden Strong which overattenuated and ended up at 10%. It's been bulk aging in secondary for 2 months.
Do I need to add yeast at bottling? How do I do this?
Do I need to add yeast at bottling? How do I do this?
Bottling 10% ABV Golden Strong - add yeast?
- Thread starter elproducto
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Germelli1
Well-Known Member
I find it tricky to add yeast at bottling. Because if you rehydrate them, I am never confident they are fully mixed into the beer. So I end up just adding a few grains at a time to each bottle.
However I really don't think you will need more yeast. I bottled a 12% stout, and although it took a good 5-6 months, it carbed up just fine.
However I really don't think you will need more yeast. I bottled a 12% stout, and although it took a good 5-6 months, it carbed up just fine.
mrfocus
Well-Known Member
Tip #1: as you can guess, this beer will not carbonate extremely quickly.
Tip #2: You most likely have the required amount of viable yeast for bottle fermentation in the sediment. When you rack your beer for bottling, try and get just a little bit of the deposit into your bottling bucket.
Tip #3: Wait. Leave the bottles at the same temperature they were at for fermentation (at least 21C - 72F) for the next month.
Unless you are extremely unlucky, your beer will carbonate fine.
Adding yeast at this point is, IMO, useless.
Tip #2: You most likely have the required amount of viable yeast for bottle fermentation in the sediment. When you rack your beer for bottling, try and get just a little bit of the deposit into your bottling bucket.
Tip #3: Wait. Leave the bottles at the same temperature they were at for fermentation (at least 21C - 72F) for the next month.
Unless you are extremely unlucky, your beer will carbonate fine.
Adding yeast at this point is, IMO, useless.
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