Author Topic: Repitch for bottling?  (Read 1091 times)

Offline mcdanis

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Repitch for bottling?
« on: November 07, 2011, 04:03:34 PM »
Long time reader, first time poster. 

Last weekend I brewed an Imperial Stout (SG 1.120) and plan on keeping it in the primary for 3-4 weeks and then bottle it.  I'll condition it in the bottle as long as I can stand it.  I used Wyeast 1728 Scottish Ale yeast.

My question is, will I need to repitch at bottling time, or do you think the yeast will have enough in their tank to carb up.  I plan on using DME for priming.

If I need to repitch, I was thinking US-05 dry yeast.  Would it need to be rehyrated, or could I just pitch it in the bottling bucket before I rack. 

Thanks for any feedback!

Offline a10t2

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Re: Repitch for bottling?
« Reply #1 on: November 07, 2011, 04:09:25 PM »
After only 3-4 weeks in the fermenter, I doubt you'll need to re-pitch, but it is cheap insurance.

If you do, just use 1-2 g of dry yeast, and definitely rehydrate. Going into a ~12% ABV beer is going to be tough on the yeast either way, and rehydrating will maximize the viability. I'd used something more flocculent than US-05, like Nottingham or S-04.
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Offline bluesman

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Re: Repitch for bottling?
« Reply #2 on: November 07, 2011, 04:29:00 PM »
Better safe than sorry. I would also repitch to ensure proper carbonation. Plan to rehydrate. As long as you have fermented out all fermentable sugar in the primary you'll be in good shape for bottle priming. This will prevent bottle bombs.
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