Ok, so I under-pitched my 5gal "big" Belgian that took 4 days to start fermenting, but it finally finished after 3 weeks (overshooting FG by about .005). I definitely stressed my yeast (3787): not much healthy white stuff when I tried to harvest when racking to secondary. My question is: how much yeast should I add to my bottling bucket with my priming sugar when it's time to bo BOTTLE???
Yeast priming a big belgian
- Thread starter LAXflyguy
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