Hi all, I'll be making a Belgian Dark Strong (something like a Rochefort or Westvleteren) this weekend (1.090 OG) and am planning on using the same yeast (Wyeast 1762) to bottle with, after aging a bit. I'm planning on washing the yeast after primary and then keeping it in a starter until I need it for bottling, at which point I'll decant off the liquid and add some to my bottling bucket along with my priming sugar.
My question is: does anyone know how much weight or volume of yeast sludge I should use per gallon/liter of beer?
I've heard some folks say that you should use half a tube of White Labs for bottling, but I'm not sure how that translates when using saved yeast.
Thanks!
My question is: does anyone know how much weight or volume of yeast sludge I should use per gallon/liter of beer?
I've heard some folks say that you should use half a tube of White Labs for bottling, but I'm not sure how that translates when using saved yeast.
Thanks!
