- Jan 19, 2016
- Reaction score
I am not new to brewing but new to brewing Belgians. I do know that the yeast in suspension will carb the Belgian ales I have bottled (I have a saison and a dubbel bottled), but after reading more on the subject and understanding how beat up Belgian yeasts can get during the extended fermentations, I would really like to add fresh yeast for my next Saison. It's almost done with it's primary. I will be putting it on fruit in the secondary. Anyway, my first Belgian is a dubbel and it's been in the bottle for 7 weeks now. It is starting to show signs of conditioning, but it is taking forever, as I should have expected I guess. Question...I would like to add fresh yeast, perhaps a slurry from a neutral yeast like US-05. If I rehydrate the 05, can I use a pipette to transfer the slurry and if so, how much per bottle? Perhaps I could even use a syringe like they give you with your child's liquid allergy med? I know some people push a few dried yeast grains into each bottle (I'm corking Belgian bottles), but this seems like a measured amount would be better? Any thoughts from the experts?