 At what point do you need to add more yeast? |
 Feb 17 2014, 04:27 PM
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Group: New Member Posts: 1 Joined: 18-August 12 From: Mays Landing NJ Member No.: 17,727  |
I just finished a batch of a Chamay knockoff. It reached the expected FG and i wanted to leave it sit in the fermenting bucket or possibly a carboy for another week or so to clear. Is there a point where it will be necessary to add some more yeast before bottling? If so, how can I tell when that point has come?
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Mar 9 2014, 02:47 PM
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#2
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Brewmaster  Group: Members Posts: 1,179 Joined: 29-December 04 From: So Cal Member No.: 3,232 |
QUOTE(leverlock @ Feb 17 2014, 02:27 PM)  I just finished a batch of a Chamay knockoff. It reached the expected FG and i wanted to leave it sit in the fermenting bucket or possibly a carboy for another week or so to clear. Is there a point where it will be necessary to add some more yeast before bottling? If so, how can I tell when that point has come? I have bottled quite a few batches that were 9 months and older. This includes 3 or 4 of our Brut champagne beer, which were primed to achieve in the area of 5 volumes of CO2. If your yeast was healthy when you started, a couple of months is not a problem. |
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leverlock At what point do you need to add more yeast? Feb 17 2014, 04:27 PM
pilsenhammer QUOTE(leverlock @ Feb 17 2014, 03:27 PM) ... Feb 19 2014, 09:31 PM
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