Author Topic: Repitching liquid yeast  (Read 890 times)

Offline ewpert

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Repitching liquid yeast
« on: April 10, 2012, 06:53:55 AM »
Just a general question.  I'm making a lager which will age for a few months in a secondary.  I'm wondering how much liquid yeast to re-pitch at the time of bottling?  OG 1.052. 

Do you recommend re-pitching the same yeast used for fermentation?  Or just using a dry yeast strand?

Offline tygo

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Re: Repitching liquid yeast
« Reply #1 on: April 10, 2012, 06:59:22 AM »
I just use about half of a dry yeast pack.  Any dry yeast will do, it's not going to contribute any character to the final product.  I usually have a few packs of US-05 lying around as emergency backup supplies so that's usually what I use when I feel like adding some insurance at bottling time.
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