Pixalated
Well-Known Member
I brewed a tripel in February, and I am ready to bottle it. Do I need to add more yeast to it before? If I do, when do I add it? At bottling time, or a few days in advance?
Thanks!
Thanks!
Gettung ready to bottle a 3 month old tripel. Do I need more yeast?
- Thread starter Pixalated
- Start date
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Nateo
Well-Known Member
You probably don't need to add yeast, but it won't hurt, either.
One option is to use Champagne yeast. It's probably good to add that a few days before you bottle to make sure the yeast won't eat anything the beer yeast didn't. Make sure you're using an actual sparkling wine yeast, and not just a Champagnoise yeast. Not all yeast from Champagne are good for bottling.
The other option is to add a neutral (or the same strain as primary) beer yeast while bottling. I like to use DME to bottle like that, and pitch the yeast like it's a starter a few hours before I'm ready to bottle. It's sort of like speise, which is how Germans traditionally bottled beer.
One option is to use Champagne yeast. It's probably good to add that a few days before you bottle to make sure the yeast won't eat anything the beer yeast didn't. Make sure you're using an actual sparkling wine yeast, and not just a Champagnoise yeast. Not all yeast from Champagne are good for bottling.
The other option is to add a neutral (or the same strain as primary) beer yeast while bottling. I like to use DME to bottle like that, and pitch the yeast like it's a starter a few hours before I'm ready to bottle. It's sort of like speise, which is how Germans traditionally bottled beer.
