Fresher yeast for bottling? - Beer, Wine, Mead, & Cider Brewing Discussion Community.

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May 8, 2007
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About a month ago I brewed a dubbel with wyeast Trappist High Gravity (3738). Long story short, I tossed it in a keg to await bottling with priming sugar and put the keg in the fridge.

It now occurs to me that I may have a hard time getting the beer to bottle condition, since it has been refrigerated for about a week. Should I harvest a little yeast from the secondary (the keg) and put it in a mini-starter to re-pitch a few million cells before bottling or will it be fine without that?

I definitely want to use the 3787 for bottle conditioning.