Bottling yeast

[magno]

Since my last batch that sat in the secondary for about a month never carbonated, I have decided to pitch more yeast into this batch prior to bottling. The beer is a Grand Cru, the original yeast was the White Labs Belgian Wit yeast.

I was thinking a neutral dry yeast, pitched in a one pint starter about three days before bottling should do the trick, but I am open to suggestions.

Is this necessary, or should I just try to rouse some of the yeast when racking from secondary to the bottling bucket?

Any input appreciated...

-magno

 

[Salsgebom]

A starter shouldn't be necessary, a simple yeast slurry will do. Many brewers do this especially with high grav recipes.

 

[Walker]

I, personally, would just make sure I sucked up a little of the yeast sediment when I racked from secondary to bottling bucket. That should give you enough yeast in the bucket to carbonate.

I once pitched new yeast into the bottling bucket for a batch that had sat in the secondary for a while, and it worked fine, but I did have to wait a little longer to drink it because the new yeast produced new diacetyl and I had to wait for the yeast to re-consume it.

-walker