adding yeast at bottling question

[wyoast]

Hello all,
I recently brewed a mini batch of a triple (my first) that's going to weigh in at around 10% ABV when it finishes, I got the recipe out of a Brooklyn Brew shop book and used S-33 for the yeast which shows to be tolerant up to around 11.5% ABV.. To all of you high gravity brewers out there, would you recommend adding a little yeast to the bottles when its time? I have it in secondary now and plan to cold crash for a couple of days before I bottle.


Thanks in advance!

 

[LakesideBrewing]

When did you brew it?

 

[wyoast]

On 10/10..got it off the yeast yesterday and was thinking of leaving it in there for a couple weeks to clear up a little, then crash and bottle... I don't plan on cracking one open for a couple months after bottling at least as I'm sure that it'll prolly take awhile to mature.

 

[wyoast]

Anybody??

 

[boydster]

You don't need to add yeast at bottling, there will still be some in suspension. If you are worried, stir up the cake a tiny bit when transferring to the bottling bucket to get a little more yeast into suspension (it will still settle out clear after it is done carbonating) but even that is unnecessary.

 

[bethebrew]

I've never added yeast at bottling.

OP I am curious how "Belgian" this turns out. The S33 has been described as good for Belgian styles, but I think it may actually be a British yeast, the EDME strain?

http://babblebelt.com/newboard/thread.html?th=1186742369&tid=1108752780

 

[boydster]

I just used it in a wit. Got some noticeable banana from it fermenting warm. Not overpowering, but noticeable. Not sure how well it does on the lower end of the temp range so I can't speak for the clove or peppery esters. I got it on bad advice but it worked out well. Next time I'll use T-58. S-33 stalled on me and needed some nursing to finish the job.

 

[bethebrew]

I just used it in a wit. Got some noticeable banana from it fermenting warm. Not overpowering, but noticeable. Not sure how well it does on the lower end of the temp range so I can't speak for the clove or peppery esters. I got it on bad advice but it worked out well. Next time I'll use T-58. S-33 stalled on me and needed some nursing to finish the job.

S-33 takes off like a jet though even though the landing could be a bit hard.

 

[wyoast]

I fermented at around 68 deg ambient..it claims to be in range up to 77. I'll let you guys know if I taste any bananas. Thanks for the advise. I'll just prime and bottle as usual.