Re-seeding yeast at packaging

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Oneflewover

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I've got a Belgian strong dark ale in secondary at the moment. If I need to reseed at bottling how do I go about this? I've got some champagne yeast I could use for the purpose. I'd probably try a plastic bottle first to see if the beer would carb up on its own. Cheers
 
I've done this quite a few times with some stronger beers and other than my 16% stout (which to be fair was a bit of an anomaly) they all carbed up nicely. Even my eisbock which spent 8 weeks at 0°c carbed perfectly.

I just rehydrated a pack of US-05 and stirred in into the beer just after transferring to the bottling bucket. Tbh a full pack of yeast is almost certainly overkill, half a pack would probably be plenty.
 
I've done this quite a few times with some stronger beers and other than my 16% stout (which to be fair was a bit of an anomaly) they all carbed up nicely. Even my eisbock which spent 8 weeks at 0°c carbed perfectly.

I just rehydrated a pack of US-05 and stirred in into the beer just after transferring to the bottling bucket. Tbh a full pack of yeast is almost certainly overkill, half a pack would probably be plenty.
Cheers Steve. I'm assuming that champagne yeast will work fine on the simple sugar that I prime with?
 
I've got a Belgian strong dark ale in secondary at the moment. If I need to reseed at bottling how do I go about this? I've got some champagne yeast I could use for the purpose. I'd probably try a plastic bottle first to see if the beer would carb up on its own. Cheers
What yeast did you ferment it with? What was the OG? What is the FG? How long in secondary?
You may not need to add more yeast.
 
Fermented with WLP 530, but I'm concerned I may have underpitched as it's taking an age. It does seem to be quite flocculant. OG was 1.095, aiming for FG 1.015, but not sure I'll get all the way there. 1.020 at the moment. I'm guessing I'll be leaving it in secondary for a month. Like I say I'll use a PET bottle as a tester before bottling the whole batch to see if there is enough residual yeast to carb it up.
 

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