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Bill Bunning
06/11/09 10:02 AM  
Yeast for bottling
I'm getting ready to bottle a flanders red that has been bulk aging for about a year. There hasn't been any movement in the hydrometer reading in about 6 months. Do I need to add yeast at bottling and if yes, how much should I add?

Bill

Rob B
06/11/09 12:01 PM  
Re: Yeast for bottling
I would add maybe a quarter of a pack of rehydrated dry yeast. For lower alcohol percents you could just use US-05, for higher levels I use a wine yeast.
tankdeer
06/11/09 02:15 PM  
Re: Yeast for bottling
I used S04 for almost all my bottling these days. It ferments fast and floccs out nicely. I just used some for a Flanders red myself. I used about 1/4 pack although I'm told all you need is 1/10th.
WitSok
06/11/09 05:23 PM  
Re: Yeast for bottling
+1 on the S04. I like how it forms firm lees in the bottle. Definately rehydrate which ever yeast you use. To be honest I've had terrible luck carbonating sour beers, but mine have ended very acetic. I'd be tempted to use a wine yeast for sour beers as they seem to handle acidity better.
Rob B
06/11/09 05:37 PM  
Re: Yeast for bottling
I believe wine yeast is what Vinnie at Russian River uses. I could see how the wine yeast would better handle the acidity in sour beers.
petec
06/12/09 11:32 AM  
Re: Yeast for bottling
For my flanders red that was pretty sour after a few months in a bucket with stable FG=1.013, I used a packet of US-05 along with a tube of Kolsch yeast. Seemed to carbonate up just fine.

petec

mrb
06/14/09 07:15 AM  
Re: Yeast for bottling
Check out this yeast for bottling, Vinnie says he's used this (according to his salon at Savor in DC): https://morewinepro.com/view_product/9482/100473/Dry_Wine_Yeast_-_VQ-15_Rockpile_80_g
Mike T
06/15/09 01:47 PM  
Re: Yeast for bottling
I've had good luck with wine yeast.

Last night I had to reyeast an entire batch of 13% sour that hadn't carbonated after 4 months in the bottle. I didn't rehydrated the EC-1118 I added at bottling, so I rehydrated some fresh premier cuvee and pitched it (my homebrew shop guy said it had the highest alcohol tolerance of anything he had).

Do most people rehydrate their bottling yeast?

tankdeer
06/15/09 03:27 PM  
Re: Yeast for bottling
<<Do most people rehydrate their bottling yeast?>>

I do -- mainly because I feel that it makes it easier to get the yeast into solution more uniformly. Although I'm sure having healthy cell walls doesn't hurt either.

JeffB
06/15/09 10:39 PM  
Re: Yeast for bottling
On the same topic, I finally have my chest freezer converted and I placed my all brett c beer in secondary in the chest freezer at 50F. So my question is at this point what do I need to do now before I bottle the beer? Do I bring to room temp, can I bottle at the cool temp, etc?

Thanks

tankdeer
06/16/09 12:16 PM  
Re: Yeast for bottling
Jeff - you can bottle it cold, but if it fermented at all at that temp you'll need to take into account the extra CO2 that will be in solution, and as such use less priming sugar. Or you can bring it up to room temp and just prime as you normally would.

-pat

Matt
06/17/09 08:42 AM  
Re: Yeast for bottling
Is there a calculation for how much yeast you should add for bottling? Also I am assuming that you are adding priming sugar as well? I have never had to add anything but priming sugar for bottling before so if someone wouldn't mind going over their process that would be really helpful.
Josh
06/24/09 02:14 PM  
Re: Yeast for bottling
Matt- I've only worked with priming sugar but plan on experimenting with priming yeast soon. In the bottling chapter of brew like a Monk, they briefly discuss yeast pitching quantities.

Essentially, the author and sources recommend estimating the yeast count and testing it with various batches, making adjustments to achieve the desired level of carbonation. Chris White of White Labs estimates that a ‘good slurry’ contains about 1 billion cells per millimeter (I know Wyeast lists approximate cell count on their packaging). Subsequently, there is a list of commercial refermentation examples: Duvel (1 mil. / mm), Orval (3 mil/mm), Rochefort (1+ mil / mm), Westmalle (2 mil / mm), Allagash (.75 mil – 2m / mm, depending on OG).

I tried in vain to find more information online. But I do know of a few things to consider: a. alcohol tolerance of the priming strain, b. number of generations reused and c. temperature of the conditioning area. Most bottle conditioning takes place in manufactured warm room, usually kept in the mid 70s.

I'll post more information/experiences as it comes in.

 
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