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Repitching yeast for stout?
I have a pretty strong stout (1.100 og, unsure of fg at the moment, hydrometer broke right as i was going to find that out) that has been sitting in primary/secondary for about 3 months. The stuff is pretty strong, and I was going to pitch in some more ale yeast because I have my doubts that the original is still alive. I was going to toss in some dry Nottingham's Ale Yeast, into the bottling bucket with the priming sugar.
I guess the main question is, since I'm using dry yeast should I let the beer sit with the new yeast and priming sugar for some amount of time? Or can I bottle right off the bat? Using dry yeast it seems like I would need to let it sit overnight at least to ensure the yeast is fully incorporated.
Thanks,
guy.
I use Nottingham while priming quite often. The best way I've found s to cool your sugar/water solution to about 90F and pitch about 1/2 teaspoon into it. Let it sit for 30 minutes or so, swirling occasionally until you have no granules left on the bottom. Add to your bottling bucket as you normally would.
To ensure even carbonation, I lightly stir the beer immediately before starting to fill bottles and again after every 6 or 8 bottles.
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