jameswatsonuk
Member
- Joined
- Oct 24, 2022
- Messages
- 14
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Hi brewers. Subject sums it up, but I’ll add context:
This is a bit of an experimental brew for me, so I’ma little daunted. I am ready to bottle this big, dark beer (around 10% ABV) and since I didn’t have a spare keg or the time to bottle straight away, I’ve racked this one and let it age since it finished generation in November.
I’m looking to bottle condition this ale batch, but I’m aware that there may be a need to pitch additional yeast. I’ve read up on how from various sources about how etc but this is my first time bottling such an aged beer so have some concerns:
The yeast I have to hand is the same I fermented it with, Wilko Gervin English Ale Yeast (11g) dried sachet.
From what I’ve read, a starter is a good idea. But I’m worried about how long I’d need to leave the starter to ferment for before pitching it, given that additional priming sugar will be added to the batch at bottling.
I’ve never had a bottle bomb before, but then I’ve never added yeast for the sole purpose of carbonation/conditioning, so this is uncharted territory for me.
Also… Is this really necessarily after all? I suppose the only way to tell would be in hindsight, I guess…the batch seems to have have really cleared out while aging so it might be a big gamble to skip the priming.
If it is, could I get away with just mixing the whole sachet in with the priming sugar and crossing my fingers? At least I’d know then that I’d be certain that I hadn’t introduced too many fermentables that way.
Anyway, any thoughts or shared experience welcomed.
This is a bit of an experimental brew for me, so I’ma little daunted. I am ready to bottle this big, dark beer (around 10% ABV) and since I didn’t have a spare keg or the time to bottle straight away, I’ve racked this one and let it age since it finished generation in November.
I’m looking to bottle condition this ale batch, but I’m aware that there may be a need to pitch additional yeast. I’ve read up on how from various sources about how etc but this is my first time bottling such an aged beer so have some concerns:
The yeast I have to hand is the same I fermented it with, Wilko Gervin English Ale Yeast (11g) dried sachet.
From what I’ve read, a starter is a good idea. But I’m worried about how long I’d need to leave the starter to ferment for before pitching it, given that additional priming sugar will be added to the batch at bottling.
I’ve never had a bottle bomb before, but then I’ve never added yeast for the sole purpose of carbonation/conditioning, so this is uncharted territory for me.
Also… Is this really necessarily after all? I suppose the only way to tell would be in hindsight, I guess…the batch seems to have have really cleared out while aging so it might be a big gamble to skip the priming.
If it is, could I get away with just mixing the whole sachet in with the priming sugar and crossing my fingers? At least I’d know then that I’d be certain that I hadn’t introduced too many fermentables that way.
Anyway, any thoughts or shared experience welcomed.