Help with Delirium Tremens...

treplatano · Feb 16, 2011

There's a bit of confusion in my instructions from Maltose, the company that provides my recipe kits... here's what it says:

"Prime beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling"

the next line says:

"Bottle with 1/2 cup of corn sugar and 1/3 cup of Belgian Clear Candi Sugar when fermentation is complete,..."

the problem is the only gave me one bag which hold the corn sugar and candi sugar(the one on that last statement). So Do I:

1. Just pitch the yeast with out the primer and sugar?
2. Pitch the yeast with the primer and sugar?

If I do 1, i dont have priming malt before bottling. If i do 2, do I go back out and buy another bag of priming malt with the candi sugar???

I have another batch of priming malt for a different beer I have sitting, beamish irish stout, should I use that with my yeast?

please respond soon, the yeast is about ready to go....

BostonRogue · Feb 16, 2011

If you already pitched your yeast, and the primary fermentation is complete, I have no idea why you would add more yeast.

The corn sugar and belgium candy sugar is to provide the extra fermentables to carbonate your beer in the bottles.

My suggestion;

If you're going to wait three more days to bottle (as per the instructions) toss in the yeast. What the hell right? Maybe they know what they're talking about, or at least something you and I don't.

Prime the ale (after primary fermentation is complete; you know, the one you included the two yeasts in) with the dextrose and sugar. Fermentation is done when the gravity doesn't change (you can look at the bubbles to indicate the end of fermentation, but not to trust it). Don't just dump the sugar and candies in; boil it in two cups of water, let it cool, and then transfer the fermented wort to your racking system with the priming mix in the bottom.

Bottle.

Drink later.

treplatano · Feb 16, 2011

BostonRogue said:
If you already pitched your yeast, and the primary fermentation is complete, I have no idea why you would add more yeast.

The corn sugar and belgium candy sugar is to provide the extra fermentables to carbonate your beer in the bottles.

My suggestion;

If you're going to wait three more days to bottle (as per the instructions) toss in the yeast. What the hell right? Maybe they know what they're talking about, or at least something you and I don't.

Prime the ale (after primary fermentation is complete; you know, the one you included the two yeasts in) with the dextrose and sugar. Fermentation is done when the gravity doesn't change (you can look at the bubbles to indicate the end of fermentation, but not to trust it). Don't just dump the sugar and candies in; boil it in two cups of water, let it cool, and then transfer the fermented wort to your racking system with the priming mix in the bottom.

Bottle.

Drink later.

i haven't done anything yet, the yeast bag(propagator, I smacked it and its ready to be pitched).

so your sugestion is to simply toss the propagator in tonight, wait 3 days and then prime with the malt/sugar, bottle, drink later?

my confusion here is because i thought "prime" meant you add your priming malts... does this mean it could also mean simply re-pitching yeast?

BostonRogue · Feb 16, 2011

Ah, I misunderstood.

Pitch your yeast now, and let it ferment. It may take a day, it may take 14.

When fermentation ceases, rack the beer with the sugars provided for priming. "Priming" is the process of adding additional fermentables to provide further food for the yeast to gobble up to fart out CO2 and consequently carbonate your beer.

So to clarify, you have or have not already pitched your initial yeast?

And to clarify, wait at least 2 weeks to drink after bottling.

sudndeth · Feb 16, 2011

They're thinking you'll need the second yeast to carb the bottles. There probably is not enough yeast from your initial pitch do to racking, or the high alcohol content. That's why you need the new yeast to bottle condition. I would pitch the yeast, and then in three days rack to your bottling bucket and add the sugar to that and bottle like other beers. Maybe others can clarify, but that's what I know.

treplatano · Feb 16, 2011

BostonRogue said:
Ah, I misunderstood.

Pitch your yeast now, and let it ferment. It may take a day, it may take 14.

When fermentation ceases, rack the beer with the sugars provided for priming. "Priming" is the process of adding additional fermentables to provide further food for the yeast to gobble up to fart out CO2 and consequently carbonate your beer.

So to clarify, you have or have not already pitched your initial yeast?

And to clarify, wait at least 2 weeks to drink after bottling.

i already pitched my initial yeast, this recipe requires re-pitching because of the high carbonation and alcohol content.

thanks for your advice

sudndeth said:
They're thinking you'll need the second yeast to carb the bottles. There probably is not enough yeast from your initial pitch do to racking, or the high alcohol content. That's why you need the new yeast to bottle condition. I would pitch the yeast, and then in three days rack to your bottling bucket and add the sugar to that and bottle like other beers. Maybe others can clarify, but that's what I know.

yes that's correct the recipe came with a bag of wyeast activator, and another smaller one "propagator"