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Contents:
Re: bottle conditioning/refermentation (Jeff Renner)
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Date: Wed, 28 Sep 2011 08:59:41 -0400
From: Jeff Renner <jsrenner at umich.edu>
Subject: Re: bottle conditioning/refermentation
In nearly 40 years of brewing, I have never added yeast at bottling, and
have never had a failed carbonation. This includes some lagers which have
lagered many weeks in the secondary, and a few strong ales that were in the
secondary for several months.
I do make sure to slurp up some of the yeast off the bottom of the secondary
with the end of the racking cane when I rack the beer into the priming
bucket.
There is sufficient yeast to do what we want - ferment a few tenths percent
sugar in a week or two. It's very different from when we need to get a quick
fermentation of wort, with all the reasons for that.
Don't forget you can monitor carbonation by filling a half liter PET soda
bottle when you bottle. Squeeze out the air in the head space and watch over
days or a week or two as the partially collapsed bottle pops out, and then
becomes harder.
Jeff
- ---
Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
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End of HOMEBREW Digest #5875, 09/28/11
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