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Date: 02 Sep 2006 10:19:03
From: dutchbrew/chicago
Subject: adding yeast before bottling
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when adding fresh yeast before bottling a big beer, what type yeast do
you typically use. The same yeast you used to ferment? I can see this
getting expensive when your using liquid yeast unless your recycling
from a starter , but its a pain to make a starter everytime you bottle
let alone just to primary ferment. I got a tripel in the secondary i
would like to bottle some with sugar tabs and fresh yeast and keg the
rest. What are your thoughts on using less expensive dry yeast? my
beer is at 1.009 with 9.5% abv so i dont think id have to worry about
bottle bombs from a yeast that has more attenuation.
thanks as always
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Date: 03 Sep 2006 05:21:49
From: John 'Shaggy' Kolesar
Subject: Re: adding yeast before bottling
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On 2 Sep 2006 10:19:03 -0700, <vroomski1@yahoo.com > wrote:
> when adding fresh yeast before bottling a big beer, what type yeast do
> you typically use. The same yeast you used to ferment? I can see this
> getting expensive when your using liquid yeast unless your recycling
> from a starter , but its a pain to make a starter everytime you bottle
> let alone just to primary ferment. I got a tripel in the secondary i
> would like to bottle some with sugar tabs and fresh yeast and keg the
> rest. What are your thoughts on using less expensive dry yeast? my
> beer is at 1.009 with 9.5% abv so i dont think id have to worry about
> bottle bombs from a yeast that has more attenuation.
Using the same yeast is preferable, but you're right, it doesn't make a
lot of sense to try and use the same liquid yeast for bottling due to
the expense.
If you use a different yeast, then I would recommend adding it to your
fermenter a couple days before you want to bottle. It's always possible
that a new strain will ferment some sugars that the other yeast left
behind, even if your FG is already fairly low. Let it sit for a few
days to let any new activity finish, then go ahead and bottle the beer.
John.
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Date: 02 Sep 2006 20:53:31
From: Todd
Subject: Re: adding yeast before bottling
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When brewers use a different yeast to bottle condition a high alcohol beer,
they often use champaigne yeast.
Todd
"dutchbrew/chicago" <vroomski1@yahoo.com > wrote in message
news:1157217542.945224.294860@h48g2000cwc.googlegroups.com...
> when adding fresh yeast before bottling a big beer, what type yeast do
> you typically use. The same yeast you used to ferment? I can see this
> getting expensive when your using liquid yeast unless your recycling
> from a starter , but its a pain to make a starter everytime you bottle
> let alone just to primary ferment. I got a tripel in the secondary i
> would like to bottle some with sugar tabs and fresh yeast and keg the
> rest. What are your thoughts on using less expensive dry yeast? my
> beer is at 1.009 with 9.5% abv so i dont think id have to worry about
> bottle bombs from a yeast that has more attenuation.
>
> thanks as always
>
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Date: 03 Sep 2006 05:24:00
From: John 'Shaggy' Kolesar
Subject: Re: adding yeast before bottling
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On Sat, 02 Sep 2006 20:53:31 GMT, <Noname@NoSpam.invalid > wrote:
> When brewers use a different yeast to bottle condition a high alcohol beer,
> they often use champaigne yeast.
I wouldn't. Champaigne yeast ferments sugars that beer yeast does not. It
also will give other flavors than are typical for beer.
I agree that using it in high alcohol beers is common, but I would not
recommend it.
John.
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Date: 02 Sep 2006 12:39:11
From: Washu
Subject: Re: adding yeast before bottling
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dutchbrew/chicago wrote:
> when adding fresh yeast before bottling a big beer, what type yeast do
> you typically use. The same yeast you used to ferment? I can see this
> getting expensive when your using liquid yeast unless your recycling
> from a starter , but its a pain to make a starter everytime you bottle
> let alone just to primary ferment. I got a tripel in the secondary i
> would like to bottle some with sugar tabs and fresh yeast and keg the
> rest. What are your thoughts on using less expensive dry yeast? my
> beer is at 1.009 with 9.5% abv so i dont think id have to worry about
> bottle bombs from a yeast that has more attenuation.
>
> thanks as always
After reading your other post it seems you're only looking to secondary
for four weeks. There will still be plenty of yeast left to carbonate
with, even if you did cold crash. IMO I'd just do the secondary at
ambient temp (72f), bottle, then let time clear the beer, it's gonna
take a few months before it stop tasting like moonshine anyway.
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Date: 03 Sep 2006 12:06:47
From: Ken Dere
Subject: Re: adding yeast before bottling
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dutchbrew/chicago wrote:
> when adding fresh yeast before bottling a big beer, what type yeast do
> you typically use. The same yeast you used to ferment? I can see this
> getting expensive when your using liquid yeast unless your recycling
> from a starter , but its a pain to make a starter everytime you bottle
> let alone just to primary ferment. I got a tripel in the secondary i
> would like to bottle some with sugar tabs and fresh yeast and keg the
> rest. What are your thoughts on using less expensive dry yeast? my
> beer is at 1.009 with 9.5% abv so i dont think id have to worry about
> bottle bombs from a yeast that has more attenuation.
>
> thanks as always
I have not had a lot of success this year with carbonation in the bottle.
The yeast has given out before it is fully carbonated. I have been
thinking of adding a dry yeast just before bottling. Anyone have any
experience with this?
Ken D.
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Date: 05 Sep 2006 09:18:42
From: Denny Conn
Subject: Re: adding yeast before bottling
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dutchbrew/chicago wrote:
>
> when adding fresh yeast before bottling a big beer, what type yeast do
> you typically use. The same yeast you used to ferment? I can see this
> getting expensive when your using liquid yeast unless your recycling
> from a starter , but its a pain to make a starter everytime you bottle
> let alone just to primary ferment. I got a tripel in the secondary i
> would like to bottle some with sugar tabs and fresh yeast and keg the
> rest. What are your thoughts on using less expensive dry yeast? my
> beer is at 1.009 with 9.5% abv so i dont think id have to worry about
> bottle bombs from a yeast that has more attenuation.
>
> thanks as always
Almost any neutral yeast will be fine. I use either US-56 or
Nottingham, but it really doesn't matter that much. The yeast
reallywon't add any taste in that small amount.
--------- >Denny
--
Life begins at 60...1.060, that is.
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