Siphon off the yeast cake..

[Stauffbier]

I often read how beers that have been aged for long periods of time in a secondary need fresh yeast for bottle conditioning... My question is; Couldn't I just dip my auto-siphon into the yeast cake on the bottom of the secondary for a second or two and suck up a bit of it when I rack into the bottle bucket and get the same effect as adding new yeast? Or is the yeast at the bottom of the secondary to sleepy and used up to ferment the priming sugar?? If it's best to re-pitch instead of this idea, can you just use the same yeast that was washed from the primary of the same batch??

 

[cincydave]

Certainly no expert here, but my lhbs owner said that's what he does (siphon a little off the yeast cake). I think you'd be fine doing that.

 

[Stauffbier]

I'm going to do it this way with my first lager in a few weeks... Hopefully it will work ok. I also have a Dark Chocolate Stout I plan on aging in secondary that I will do it to as well if the lager works out ok.

 

[pohldogg]

I only add new yeast if it's been aging months and months, high alcohol, brett only, or
I just want it to carb fast. For normal beers there's plenty of yeast in suspension to carbonate.

 

[krenshaw]

how long is a long time? i did a russian imperial stout that i primaried for 4 months and just siphoned off like usual into my bottling bucket into the priming sugar and they carbed up no problem.. i past 6 months you MAY consider adding a tiny bit of yeast

 

[Stauffbier]

how long is a long time? i did a russian imperial stout that i primaried for 4 months and just siphoned off like usual into my bottling bucket into the priming sugar and they carbed up no problem.. i past 6 months you MAY consider adding a tiny bit of yeast

What temp did you have your primary at? Would you say the same holds true for a lager that's been at 42F for 6 weeks in secondary?

 

[krenshaw]

my primaries are all around 55-60 degrees.. probably wont' be as effective in a lager, never had any experience with them yet though as i don't have any good temperature controls yet

 

[Yooper]

If I have an ultra clear lager that has been lagered for more than a month (most are lagered more like 10 weeks), I will add some fresh yeast at bottling. The yeast at the bottom of the carboy are probably not going to be as viable as adding fresh yeast. I add about 1/3 of a package of a neutral dry ale yeast (nottingham works great) to the cooled priming solution in the bottling bucket, stir it well, and then rack the beer into it. It works great, and the beer carbs up beautifully!

 

[wyzazz]

I do something similar to what Yooper does but using Champagne or Wine yeast for those big beers or beers that have spent some extended time in tertiary/secondary.

 

[Stauffbier]

If I have an ultra clear lager that has been lagered for more than a month (most are lagered more like 10 weeks), I will add some fresh yeast at bottling. The yeast at the bottom of the carboy are probably not going to be as viable as adding fresh yeast. I add about 1/3 of a package of a neutral dry ale yeast (nottingham works great) to the cooled priming solution in the bottling bucket, stir it well, and then rack the beer into it. It works great, and the beer carbs up beautifully!

Thanks Yooper! Good info! I just happen to have a pack of Nottingham in the fridge. I'll save it for my lager!

 

[Revvy]

Doing long primaries I just do the same thing, run the autospiphon along the bottom when racking to kick up some yeast. I let the cloudy beer run through for about 30 seconds, then lift it back up til it runs clear and gently lower it back down. I don't know if it's necessary, BUT I've never had a beer not carb either.

And my beers are still perfectly clear with just a tiny bit of sediment in the bottle.

 

[Stauffbier]

Doing long primaries I just do the same thing, run the autospiphon along the bottom when racking to kick up some yeast. I let the cloudy beer run through for about 30 seconds, then lift it back up til it runs clear and gently lower it back down. I don't know if it's necessary, BUT I've never had a beer not carb either.

And my beers are still perfectly clear with just a tiny bit of sediment in the bottle.

Yeah I do that on all of my batches too. This is my first attempt at a lager, though. With that said I hear so many differing opinions on the topic, that I'm torn on which process to try. I don'y really think I would have a problem with this particular lager, because I'm only lagering for 6 or 7 weeks. Also, it's only at 42F (I can't get colder as I'm lagering in an ice water bath) as it is San Fran Lager yeast... Thanks for your input Revvy! I'll stew over which choice to make for a few weeks until bottling time.....