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Kegging and Bottling / Re: Extra yeast at bottling
« on: November 26, 2012, 06:09:30 AM »
I know this is a few months old but I am in the process of working all this out as well. I am working on a 10.5% Belgian Quad for next Christmas. I usually keg everything but I want to give this as gifts next year so I want to bottle and cork. I have been reading (a lot) over the last few weeks (thanks Denny for the great posts from your quad adventures last year) and think I have come to the decision to re-ferment in the bottle with the same yeast used for primary.
Here's my plan....
Pitch primary following mr malty calc
After primary cold crash (mid to low 30's) to get as much yeast out of suspension as possible.
Rack to better bottle with racking adaptor installed to bottle
Pitch aprox 2 million cells per milliliter (aprox 30-40% of a WL vial) and sugar to hit 3 - 3.5 vols.
Bottle and cork
Store in fermentation fridge for 2 weeks @ 77deg.
Store in a dark corner of the basement (65 - 68 deg) for 10 months (if I can keep my hands off)
or...
Instead of racking to another carboy to bottle from why not use a keg??
Purge with co2 as normal. Add the sugar and yeast to the keg and then rack the beer. Close the keg and mix well. Then use a counter pressure filler or beer gun to fill the bottles.
Adding another vial of yeast will add $7.00 to the cost of the batch but I figured for something that I brew only on very special occasion is worth it.
Any advice would be helpful.
Here's my plan....
Pitch primary following mr malty calc
After primary cold crash (mid to low 30's) to get as much yeast out of suspension as possible.
Rack to better bottle with racking adaptor installed to bottle
Pitch aprox 2 million cells per milliliter (aprox 30-40% of a WL vial) and sugar to hit 3 - 3.5 vols.
Bottle and cork
Store in fermentation fridge for 2 weeks @ 77deg.
Store in a dark corner of the basement (65 - 68 deg) for 10 months (if I can keep my hands off)
or...
Instead of racking to another carboy to bottle from why not use a keg??
Purge with co2 as normal. Add the sugar and yeast to the keg and then rack the beer. Close the keg and mix well. Then use a counter pressure filler or beer gun to fill the bottles.
Adding another vial of yeast will add $7.00 to the cost of the batch but I figured for something that I brew only on very special occasion is worth it.
Any advice would be helpful.