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Getting ready to brew a Wee Heavy and a Barleywine. In the past I've made big starters and added it all at once to the primary after a healthy dose of O2. Does anyone progressively add new, healthy yeast in primary to your biggest brews rather than pitching all at once? Is there any benefit/ detriment? I've added nutrient along the way, but never new yeast.
FWIW on my really big beer (1.200 OG) the initial yeast pitch made it to about 19% ABV before it kicked the bucket. I think most ale yeasts, with proper pitching rates, aeration, and incremental feedings, can make it well into the teens.
How long did that take? Which yeast was that specifically?
Quote from: ndcube on November 17, 2009, 08:00:03 amHow long did that take? Which yeast was that specifically?The initial pitch was WLP099, then 1728, and finally 3864. The last two were full cake pitches as other things finished primary. Total time for active fermentation was about four months.http://seanterrill.com/2009/02/19/batch-25/
Quote from: dhacker on November 16, 2009, 12:26:33 pmGetting ready to brew a Wee Heavy and a Barleywine. In the past I've made big starters and added it all at once to the primary after a healthy dose of O2. Does anyone progressively add new, healthy yeast in primary to your biggest brews rather than pitching all at once? Is there any benefit/ detriment? I've added nutrient along the way, but never new yeast.The only way I can think this would work would be to pitch starters at high krausen, but why would you want to put starter beer in your main beer?
Does anyone progressively add new, healthy yeast in primary to your biggest brews rather than pitching all at once? Is there any benefit/ detriment? I've added nutrient along the way, but never new yeast.