tinytowers
Well-Known Member
I just bottled a Hoppy Stout that had been on oak and vanilla for 5 weeks (secondary) and initially 3 weeks for fermentation (primary), so the beer was approximately 8 weeks old.
The last couple of week in the secondary it dropped to about 55-60.
I added a pack of dry champagne yeast to aid in carbonation given the lengthened time spent in secondary. I'm so used to just pitching dry yeast (s-04/5) without re-hydrating, I went ahead and did the same with the Champagne yeast. However, as I was pitching I noticed the size of the actual yeast was a bit larger, and at the end of bottling I wound up with a ton of yeast at the bottom of the bottling bucket and not in the bottles.
I don't think much of the yeast was actually transferred to the bottles, and I now know next time to re-hydrate, but my question is will my beer still carbonate? It's roughly 7% and like I said, it was 8 weeks old, 5 of those weeks in secondary.
Any rule of thumb when to add yeast and when to bottle without? After a certain amount of time spent aging? Above a certain percentage of alcohol?
Hope I don't wind up with 5 gallons of flat, Vanilla Oak Stout.
The last couple of week in the secondary it dropped to about 55-60.
I added a pack of dry champagne yeast to aid in carbonation given the lengthened time spent in secondary. I'm so used to just pitching dry yeast (s-04/5) without re-hydrating, I went ahead and did the same with the Champagne yeast. However, as I was pitching I noticed the size of the actual yeast was a bit larger, and at the end of bottling I wound up with a ton of yeast at the bottom of the bottling bucket and not in the bottles.
I don't think much of the yeast was actually transferred to the bottles, and I now know next time to re-hydrate, but my question is will my beer still carbonate? It's roughly 7% and like I said, it was 8 weeks old, 5 of those weeks in secondary.
Any rule of thumb when to add yeast and when to bottle without? After a certain amount of time spent aging? Above a certain percentage of alcohol?
Hope I don't wind up with 5 gallons of flat, Vanilla Oak Stout.