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Pitching second yeast before bottling
Hello, I am using a recipe for a big Belgium beer clone (Rochefort 10) and it says to re pitch another dose of yeast 3 days before bottling. I am brewing only 3 gallons. When I pitched the yeast I used a whole vile of White labs Belgium yeast. I figured this would be fine because of how much fermentables I used. I am worried about bottle bombs if I pitch in more yeast before bottling. I will also be conditioning these during the summer and it will be keeping the temp around 75 deg. Do you think I should pitch again or just bottle?
Sounds like a recipe written by Tess and Mark Szamatulski. First of all, it doesn't matter how much yeast you have in the bottle, it's the amount of sugar that'll create a bottle bomb. Those two tack that "second dose of the same yeast stain" at the end of all their big beer recipes. It doesn't hurt to do it but since you don't have anymore yeast and rather than yanking another $6 out of your pocket, just bottle it. They also probably say to wait another 6-7 weeks for carbonation. Since your beer will be so big, you probably should wait the full time.
Good luck,
Wild
i agree with Wild
During racking to your bottling bucket suck some yeast out of the fermentor.
As you get to the last gallon or so of beer during transfer, push the racking cane into the yeasty trub for a few seconds and suck up some extra yeast.
It won't hurt the beer any and you'll be sure to have enough yeast for conditioning.
Brewchez has it....
Why buy more yeast when you have a ton on hand that is the EXACT strain of yeast that fermented your brew in the first place???????
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