 bottling yeast, do I needthis |
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 Oct 30 2008, 05:25 AM
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#1
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BrewBoard Newbie  Group: New Member Posts: 14 Joined: 22-August 08 From: Mount Morris, Il 61054 Member No.: 12,763  |
Hi
I have had a beer in my secondary for about 2 weeks and all the action has stopped. It looks very smooth and clear. My question is, I will be bottling this weekend and was wondering if I should add some bottling yeast. If this is needed what kind of yeast do I use and how much? The other 2 batches I brewed earler had some foaming going on when I bottled them but this one looks flat. What ya think? Thanks |
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Oct 30 2008, 05:41 AM
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#2
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BrewBoard star member Group: Members Posts: 581 Joined: 30-October 06 From: Long Island, NY Member No.: 6,864 |
QUOTE(drummy @ Oct 30 2008, 06:25 AM)  Hi I have had a beer in my secondary for about 2 weeks and all the action has stopped. It looks very smooth and clear. My question is, I will be bottling this weekend and was wondering if I should add some bottling yeast. If this is needed what kind of yeast do I use and how much? The other 2 batches I brewed earler had some foaming going on when I bottled them but this one looks flat. What ya think? Thanks There will be plenty of suspended yeast to carb your beer if it's only been in secondary for 2 weeks. |
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Oct 30 2008, 06:33 AM
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#3
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BrewBoard member Group: Members Posts: 74 Joined: 9-March 08 From: MA Member No.: 11,611 |
QUOTE(drummy @ Oct 30 2008, 06:25 AM) Hi I have had a beer in my secondary for about 2 weeks and all the action has stopped. It looks very smooth and clear. My question is, I will be bottling this weekend and was wondering if I should add some bottling yeast. If this is needed what kind of yeast do I use and how much? The other 2 batches I brewed earler had some foaming going on when I bottled them but this one looks flat. What ya think? Thanks you'll have plenty of yeast in there. the ones that were "foaming", did you test the FG to make sure the yeast was done? if not i'd be a little worried about bottle bombs if there's any of that beer left. |
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Oct 30 2008, 07:54 AM
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#4
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BrewBoard active member Group: Members Posts: 363 Joined: 14-March 07 From: Bluffton, SC Member No.: 8,688 |
The foaming when you bottled was CO2 being released out of solution. You have enough yeast in suspension to bottle condition. Don't refrigerate right after bottling, but let sit at ambient temp for 10 days/ 2 weeks. Cool one down & try one. If ok, you're good to go, if not let them sit for a few more days. You can turn them to stir up the sediment on the bottom if they have not yet carbed. I always have bottled in one clear bottle to check on the progress, if it's clearing & to see if a sediment/yeast layer is forming on the bottom of the bottle.
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Oct 30 2008, 11:02 AM
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#5
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BrewBoard active member Group: Members Posts: 349 Joined: 24-September 08 From: Denver, CO Member No.: 13,007 |
QUOTE(awall @ Oct 30 2008, 05:33 AM) you'll have plenty of yeast in there. the ones that were "foaming", did you test the FG to make sure the yeast was done? if not i'd be a little worried about bottle bombs if there's any of that beer left. I've bottled plenty of batches that were still somewhat foamy...even one that was too close to foaming over. I understood at that point that the yeast probably wasn't done but I was pressed for time so I did it anyway. Have never created a "bottle bomb" or anything even close. Usually use a heaping 1/2 teaspoon of corn sugar per bottle. (depending on style) You won't need any yeast...i've bottled after 2 months and there was still enough yeast suspended to carb my bottles. |
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Oct 31 2008, 09:20 AM
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#6
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BrewBoard star member Group: Members Posts: 2,002 Joined: 13-April 05 From: Saint Louis, MO Member No.: 3,736 |
Unless it is a monstrous brew, you should be OK without it.
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