Sudz_Makenzie
Well-Known Member
I have a Wee Heavy that has been sitting in the secondary for two months and am about ready to bottle and age. Should I pitch more yeast or just add priming sugar to the bottling bucket?
Thoughts?
Thoughts?
Scottish Wee Heavy Question
- Thread starter Sudz_Makenzie
- Start date
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Two months in secondary? How long was primary, 8-14 days? Seems a bit long for fermentation unless you crafted a really strong, heavy beer like a barley wine. The longest I've ever let a Wee Heavy go in fermentation was 28 days. I'm not sure what would be gained by adding additional yeast after 2 months in secondary. However, priming sugar would be need for carbonation.
OP
OP
Sudz_Makenzie
Well-Known Member
Thanks.
Brewed on 4/20 ... OG 1.094 , fermented at 15*C with hydrated Notty.
Moved to secondary on 5/18 and 65*F ... SG 1.024.
there is approximately 1/2" of trub/yeast in the bottom of the 5 gal carboy.
Have not taken another SG reading and probably won't until I bottle in a few days.
I plan to age this beer at 70~75 until next April when my Son gets married.
Brewed on 4/20 ... OG 1.094 , fermented at 15*C with hydrated Notty.
Moved to secondary on 5/18 and 65*F ... SG 1.024.
there is approximately 1/2" of trub/yeast in the bottom of the 5 gal carboy.
Have not taken another SG reading and probably won't until I bottle in a few days.
I plan to age this beer at 70~75 until next April when my Son gets married.
hungry4hops
Hop to it!
I would recommend a little us-04 when bottling it certainty isn't going to hurt,better safe than sorry. I had my wee heavy in the secondary for 2 months on oak, won fist place in a local contest
adiochiro3
Well-Known Member
I did one we left bulk aging for 7 months. Pitched champagne yeast when bottling for safe measure and it carbed up nicely in a month or so. Champagne yeast can tolerate the high alcohol levels well without changing the flavor (a tip I learned here on HBT). Turned out great.
OP
OP
Sudz_Makenzie
Well-Known Member
Congrats
So ... use this in conjunction with priming sugar or no?Don't want any bottle bombs! 1/2 packet of yeast?
hungry4hops
Hop to it!
Yes add some yeast like 1/3 packet to the beer in bottling bucket then add your priming sugar as usual!
OP
OP
Sudz_Makenzie
Well-Known Member
Thanks Adio and Hungry .... will hold off bottling until getting some proper yeast to ensure carbing.
I'm a bit confused. Is the recommendation to add a small amount of yeast at bottling time? The op just spent 2 months cleaning the beer in secondary. Wouldn't the new yeast not only carb but also bring in many off flavors if the wee heavy is not conditioned at lower temps to manage the growth of yeast (if enough sugar in the beer still exists)? Wouldn't it be a safer bet to add just sugar at bottling and let whatever yeast is still left do the carbing?
The flavor contribution of champagne yeast is non existent in the context of bottle conditioning. It also cannot ferment maltose so the chances of bottle bombs is negligible.
ph0ngwh0ng
Well-Known Member
No yeast. Bottle condition for a 2 months and it's gonna be fine.
OP
OP
Sudz_Makenzie
Well-Known Member
Update: Used 2/3 cup priming sugar in 2 cups water and no additional yeast.
Bottled on 7/20 and just cracked one open on 9/9. The carbonation on this one was just right for this style and tasted amazing! Now I must exercise extreme self-control to stay out of it until next April!:rockin:
Bottled on 7/20 and just cracked one open on 9/9. The carbonation on this one was just right for this style and tasted amazing! Now I must exercise extreme self-control to stay out of it until next April!:rockin:
