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General Category => General Homebrew Discussion => Topic started by: sienabrewer on July 06, 2010, 04:20:39 PM

Title: Bottle priming after 6 week lager, do I need to re-yeast?
Post by: sienabrewer on July 06, 2010, 04:20:39 PM
The title says it all.  I am going to bottle an alt that has been lagering in the fridge for 6 weeks.  Do I need to add some yeast to bottle, or can I just rouse some yeast sitting on the bottom (I obviously did a secondary in glass to lager)?
Title: Re: Bottle priming after 6 week lager, do I need to re-yeast?
Post by: denny on July 06, 2010, 05:53:47 PM
I've never found it necessary to add more yeast in that situation.  But it might not hurt, either.
Title: Re: Bottle priming after 6 week lager, do I need to re-yeast?
Post by: bonjour on July 06, 2010, 06:14:34 PM
I'm with Denny,  unless you sorbated, which I doubt, you should be fine

it doesn't take very many of those buggers
Title: Re: Bottle priming after 6 week lager, do I need to re-yeast?
Post by: weithman5 on July 06, 2010, 06:40:10 PM
i had a vienna lagering for about 8 weeks. got worried too much yeast would be gone.  i had saved a little slurry from the primary and added 1 tablespoon.  then bottled.  at end of bottling the tablespoon of yeast was still in a clump on the bottom.  still carbonated very well.  (problem with this batch was the formaldehyde/medicinal  taste that i haven't tracked down to chlorinated water, sanitation, or poor temperature control with the sanfrancisco lager yeast) 

so, probably not needed to re-add yeast.
Title: Re: Bottle priming after 6 week lager, do I need to re-yeast?
Post by: thirsty on July 08, 2010, 08:18:25 PM
Another vote for:

Don't bother.
Title: Re: Bottle priming after 6 week lager, do I need to re-yeast?
Post by: troy@uk on July 09, 2010, 03:24:44 AM
I brew mostly lagers since I have my fermenting freezer and temp control. Like Weithman5, I use slurry saved from the primary.  I lager for 3-4 weeks @ 32* and use about 1/2 tsp. of slurry gently stirred into the bottling bucket with the priming sugar or DME mixture.  I read about this method some where, I can't remember where.  I have never had any problem with conditioning, but I have never done it without the extra yeast so I may very well be wasting my time and adding extra yeast. I guess for now I will continue to error on the side of caution as I don't see too much problem with the small amount of extra yeast staying in the bottles unless I plan to keep the beer around for an extended period (I have too many taste testers to let that happen).
Title: Re: Bottle priming after 6 week lager, do I need to re-yeast?
Post by: nppeders on July 09, 2010, 01:34:05 PM
I'd say, if you do re-pitch, use the same yeast that you used for your primary/secondary fermentation.  I had the same question for my first lager that I'd had lagering for 6 weeks.   I brewed it with fresh MN Snow for my water source so I didn't want to mess it up during bottling.   I ended up using nottingham dry yeast per my LHBS's suggestion.   I wish I would've used Bohemian Lager yeast.  I think that the nottingham gave it a fruity flavor that wasn't present before bottling.  Still a tasty beer, but my suggestion is, don't re-pitch with yeast.  If you do, use the same yeast as in primary/secondary!

Cheers...and please anyone correct me if I'm off base.
Title: Re: Bottle priming after 6 week lager, do I need to re-yeast?
Post by: joeysmokedporter on July 10, 2010, 11:14:36 AM
Seems like the general advice is not to add.  Personally, I have had enough issues with carbonation in bottles that I add 1/2 pack of dry lager yeast before bottling, if I am brewing a lager or high-gravity beer.  It is cheap insurance.  I typically rehydrate it in the priming solution and then mix it in as I normally would.  you will likely have good carbonation in one week with this method. 

My first lager, a maerzen, was lagered for 8 weeks.  I tried bottle conditioning without re-yeasting and the bottles did eventually carbonate...8 weeks later.
Title: Re: Bottle priming after 6 week lager, do I need to re-yeast?
Post by: hopaddicted on July 10, 2010, 02:01:58 PM
What temperature do you bottle condition in? I typically bottle condition where I ferment, which is colder than ideal for generating carbonation, but I don't have a great alternative place to use, so I have had to learn patience the hard way... flat beer is typically not what your looking for. My stocks are so high now, it really doesn't matter though! Happy brewing!