Has anyone experimented with adding another yeast into seconday fermentation?
When i am ready to keg or bottle, i have heard some add yeast then for bottle conditioning and carbonation. does that mean no bottling sugar?
thanks for your time.
Belgian Dark Ale yeast question
Moderator: slothrob
bottling yeast and sugar
I've never needed to add yeast at bottling. Usually it's only needed after a long lagering (more than a month, perhaps) or very long aging (like the 6 month or year-long aging of some Belgiain Ales and Barleywines).
Either way, the yeast still needs priming sugar to convert to CO2 for carbonation.
Either way, the yeast still needs priming sugar to convert to CO2 for carbonation.
BTP v2.0.* Windows XP
Belgian Yeasts
Sorry, I don't brew Belgian Beers, maybe someone else can chime in.
I think it depends on the effect you're after. I always hear good things about WLP500 and WLP530. The first is a fruity strain, the second is a low frutiness strain (more earthy/phenolic, I'd assume). WLP550 is a phenolic strain that looks recommended for Belgian Browns.
I think it depends on the effect you're after. I always hear good things about WLP500 and WLP530. The first is a fruity strain, the second is a low frutiness strain (more earthy/phenolic, I'd assume). WLP550 is a phenolic strain that looks recommended for Belgian Browns.
BTP v2.0.* Windows XP