westwardclock
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- May 23, 2013
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Now I know this has been covered thousands of times over. Whether making ales or lagers(up to 2 months lagering) there is supposed to be plenty of yeast in suspension, therefore, additional yeast at bottling is not required. I have read it everywhere.
My first 2 were ales. I felt like I did everything by the book. I treated both the same. After approx 2 weeks in he primary and FG was correct they went to a secondary. I cold crashed them 40F for 14 days. Added biofine clear to both of the with 3 days left. Bottled them and a month later no carb. After that month I had to pop all the caps off and sprinkle yeast in each one and recap. They carbed up <1 week. What gives. I thought maybe it was the temperature of the wort when bottling. After cold crashing it went straight to bottling(bottled with wort at 40F). 2 batches later I tried it again this time I let the wort come to room temperature after cold crashing before bottling. I also didn't use biofine clear. Same result no carb. Uncap them all and sprinkle yeast again and recap. 3 times I've done this. I need help. I can't possibly think of what I am doing wrong. I am positive I added priming sure and the bottles were all at 70F while bottle carbonating otherwise I wouldn't have had success sprinkling yeast and recapping.
The Hefeweizen I made didn't require additional yeast because I never dropped the wort temperature <68F. My problem is related to temperature, just sure why most can cold crash or lager without needing to re-pitch yeast at bottling
Now I have 2 lagers. I still have a month to decide, but, I am scared to bottle without adding yeast again.
I understand its cheap insurance to add yeast before bottling, but more important to me is why it is happening. Everyone is positive that yeast will not be needed prior to bottling but I seem to fail.
Please any help is greatly appreciated. I don't want to add yeast prior to bottling if its not necessary.
My first 2 were ales. I felt like I did everything by the book. I treated both the same. After approx 2 weeks in he primary and FG was correct they went to a secondary. I cold crashed them 40F for 14 days. Added biofine clear to both of the with 3 days left. Bottled them and a month later no carb. After that month I had to pop all the caps off and sprinkle yeast in each one and recap. They carbed up <1 week. What gives. I thought maybe it was the temperature of the wort when bottling. After cold crashing it went straight to bottling(bottled with wort at 40F). 2 batches later I tried it again this time I let the wort come to room temperature after cold crashing before bottling. I also didn't use biofine clear. Same result no carb. Uncap them all and sprinkle yeast again and recap. 3 times I've done this. I need help. I can't possibly think of what I am doing wrong. I am positive I added priming sure and the bottles were all at 70F while bottle carbonating otherwise I wouldn't have had success sprinkling yeast and recapping.
The Hefeweizen I made didn't require additional yeast because I never dropped the wort temperature <68F. My problem is related to temperature, just sure why most can cold crash or lager without needing to re-pitch yeast at bottling
Now I have 2 lagers. I still have a month to decide, but, I am scared to bottle without adding yeast again.
I understand its cheap insurance to add yeast before bottling, but more important to me is why it is happening. Everyone is positive that yeast will not be needed prior to bottling but I seem to fail.
Please any help is greatly appreciated. I don't want to add yeast prior to bottling if its not necessary.
