Belgian Dark Ale yeast question

[pcutti19]

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.

[slothrob]

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.

[pcutti19]

thanks.

I do think this is going to be a long bottle/keg aging beer. I am thinking 6-8 months. Which yeast should i consider?

[slothrob]

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.