Bottling Trappist 6+ months

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scinerd3000

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So i am coming up to the time when i need to bottle my trappist beer listed here . It is fantastic! My issue resides around the possibility of adding additional yeast at bottling and if so what that yeast should be dry/slurry etc. For the beer i used a slurry of trapist and saison yeast which is all but gone at this point. I have possibly very small amounts on the bottom of my secondary but is that usable? I have no experience with longterm aging of beers and would appreciate any help. Worst comes to worst i bottle from a keg but that is not desirable because other than being a pain in the ass i really dont wanna mess this up. Its delicious
 
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scinerd3000

scinerd3000

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You shouldn't need to repitch in order to bottle. There is always some yeast in suspension. It will likely take longer to carb however.

If you repitch for bottling, I would just go with a dry yeast.

how is that done properly? I was worried because saison yeast is very very slow and i have almost no sediment. My final gravity is 1.014 or so. I figure if i add dry yeast, something neutral like Nottingham or champagne it would attenuate differently than the yeasts i have used. Is that a wrong assumption?
 

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