General Category > Yeast and Fermentation

Will I need to pitch new yeast for bottling?

(1/2) > >>

mrbounds:
Hi Everyone,

I apologize if this question has been posted before but I am new to this forum business!

I am planning on trying to get some oak flavor into one of my brews by placing oak chips into my secondary and leaving for 6- 8 months, so my question is after this extended period of time will the yeast still be "active' enough to give me carbonation at bottling or will I need to repitch?

Any thoughts on this subject would be very appreciated.

majorvices:
Yeah, I would repitch more yeast if you are bottle conditioning. You will get much more predictable results. Just a pack of US-05 will work perfectly. Be sure to rack onto the yeast in the bottling bucket to be sure it gets distibuted evenly.

bluesman:

--- Quote from: majorvices on December 06, 2009, 06:36:01 AM ---Yeah, I would repitch more yeast if you are bottle conditioning. You will get much more predictable results. Just a pack of US-05 will work perfectly. Be sure to rack onto the yeast in the bottling bucket to be sure it gets distibuted evenly.

--- End quote ---

+1

Plan on adding yeast to the bottling bucket for this one to be sure.

bonjour:
In all likelihood there will be enough yeast left to bottle carbonate.  It may take a little extra time, but it should work.

That said, it is much safer to add some additional yeast,  look at a recent brew that you have done or add some from a pack of dry yeast,  1/4 pack should be more than enough but a full pack won't hurt.

Fred

babalu87:
I made tiny starters using yeast slurry I keep in mason jars in the fridge for carbonating beers in the past.
Works great, a little like krausening but I still use priming sugar.

Night before I plan on bottling, 200 ml or so of wort and a scant 1/2 teaspoon of the thick slurry
The next morning its a nice and active ready to carbonate bottles.

Sounds more difficult than it is

Navigation

[0] Message Index

[#] Next page

Go to full version