sleepspeaking
Well-Known Member
So i have a Belgian Golden Strong Ale that I am bottling today.
Basic batch backstory.... (alliteration ftw)
White labs Belgian Golden Ale Yeast used (WLP570)
OG 1.077 on 2/19/16
last sg reading was 1.015 on 2/27/16
I'm hoping we get down around 1.005 when I take my reading at bottling time.
It has been bulk aging for 3 months at 74-75° and I'm curious about the health of my yeast. Everything looks fine, no fuzz, no clear plastic-y surface. There has been no airlock activity for 2.5 months.
The bottle conditioning phase is planned to be 3 weeks ramping from 75° to 80°, then 3 weeks ramped down to 68° and then 4 weeks at 39° or so.
Should I throw in some yeast nutrient to kick start the little guys to make sure it carbonates?
I up sized the starter when I brewed this, and saved some yeast, would adding some of that in when I prime help?
Basic batch backstory.... (alliteration ftw)
White labs Belgian Golden Ale Yeast used (WLP570)
OG 1.077 on 2/19/16
last sg reading was 1.015 on 2/27/16
I'm hoping we get down around 1.005 when I take my reading at bottling time.
It has been bulk aging for 3 months at 74-75° and I'm curious about the health of my yeast. Everything looks fine, no fuzz, no clear plastic-y surface. There has been no airlock activity for 2.5 months.
The bottle conditioning phase is planned to be 3 weeks ramping from 75° to 80°, then 3 weeks ramped down to 68° and then 4 weeks at 39° or so.
Should I throw in some yeast nutrient to kick start the little guys to make sure it carbonates?
I up sized the starter when I brewed this, and saved some yeast, would adding some of that in when I prime help?