Bottling: re-pitching necessary?

[tronnyjenkins]

I just brewed a Rochefort 8 clone, and am thinking ahead about bottling.
I everything goes well, and the batch isn't contaminated or anything, I am curious as to if you guys would recommend adding another Wyeast starter when we make it to bottling.

The plan is:
3 weeks primary
2 weeks secondary
a month+ in bottle

 

[Edcculus]

With that timetable, no.

I have a BGS I brewed back in October now in secondary. I'll be bottling it later in the spring. Since it will be bottled about 6 months after brewing, I'll need to add more yeast.

 

[permo]

I just bottled a strong scotch ale that sat in secondary for over 2 months, it has been in the bottle for 10 days now and is perfectly carbed already. No need to prime with extra yeast with that timetable.

I think the belgian beers are likely more authentic if given a shorter secondary fermentation and longer time it referment in the bottle....at least that is my understanding of how they do it.

I have a 1.090 dubbel type recipe coming up, I am going 4 weeks in the primary, and i may go straight to the bottle from there....it is still up in the air.

 

[tronnyjenkins]

Hey thanks, I'll keep that in mind. Would 4 weeks be a good time period for the yeast to clean stuff up, yet avoid trub off flavors? I lightly strained through a grain bag...