DSmith
Well-Known Member
I brewed the traditional and it's been chilling (50 degrees) in secondary for 6 weeks. Do you think I should I wait a little longer or should it be good to bottle now? It hit 1.011 when it went into the cooler.
Harvested some yeast during the fist day of fermentation and it's been sitting in the fridge. Should I make a yeast starter from that for bottling or just use something like US05?
Thanks!
Lalvin EC-1118 is <$1 for a 5 gram pack. I bottle everything and re-yeast at a rate of 1 gram/5 gallons (rehydrated), about 1e6 cells/mL, and get consistent carbonation without any further fermentation of the beer except the priming sugar. 50+ times doing this. Hefeweizen is the only beer I make that doesn't get this bottling yeast.
US05/S04 may work, but it's possible for a beer yeast may ferment more complex sugars than the EC-1118.