Author Topic: Highly Floculent yeast  (Read 975 times)

Offline brewmasternpb

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Highly Floculent yeast
« on: September 09, 2011, 08:08:11 PM »
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...
Dave Malone
The Greater Denver Yeast Infection

Offline tschmidlin

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Re: Highly Floculent yeast
« Reply #1 on: September 10, 2011, 12:52:35 AM »
There should still be plenty, RDWHAHB. :)
Tom Schmidlin

Offline tygo

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Re: Highly Floculent yeast
« Reply #2 on: September 10, 2011, 06:14:29 AM »
Yeah, what Tom said.  There will still be plenty of yeast in suspension and it doesn't take much.  Don't worry about it.
Clint
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Offline hokerer

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Re: Highly Floculent yeast
« Reply #3 on: September 10, 2011, 06:36:39 AM »
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.
Joe

Offline mtnrockhopper

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Re: Highly Floculent yeast
« Reply #4 on: September 12, 2011, 06:40:39 AM »
You really don't need much yeast to bottle condition, so don't worry about it.
Jimmy K

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