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General Category => Yeast and Fermentation => Topic started by: brewmasternpb on September 10, 2011, 03:08:11 am

Title: Highly Floculent yeast
Post by: brewmasternpb on September 10, 2011, 03:08:11 am
I have a question; If I use a yeast that is characterized by high flocculation, do I have to take that into account when i bottle condition my beers?  My thought is that, if there's less yeast in suspension, there may not be enough to effectively get through the priming sugar...
Title: Re: Highly Floculent yeast
Post by: tschmidlin on September 10, 2011, 07:52:35 am
There should still be plenty, RDWHAHB. :)
Title: Re: Highly Floculent yeast
Post by: tygo on September 10, 2011, 01:14:29 pm
Yeah, what Tom said.  There will still be plenty of yeast in suspension and it doesn't take much.  Don't worry about it.
Title: Re: Highly Floculent yeast
Post by: Hokerer on September 10, 2011, 01:36:39 pm
Yep, you should be fine.  Was just cleaning up notes last night and calculated that my ESB had been in the fermenter for 77 days.  Even with that much time to flocculate, the bottles carbed up just fine.  Also, the beer is clear as heck.
Title: Re: Highly Floculent yeast
Post by: Jimmy K on September 12, 2011, 01:40:39 pm
You really don't need much yeast to bottle condition, so don't worry about it.