keithshead
Brewer
- Joined
- Aug 10, 2009
- Messages
- 43
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Two questions aboutyeast:
I have carboy of a Brett beer that is nearing a year and a half old. It started out as a Scottish ale this one but on brew day i had a stuck sparge that wouldn't shift. So i pretty much only had the first runnings and a strong wort. I fermented it with wyeast Scottish ale and then transfered it into a carboy and added Brett lambicus. This weekend i want to bottle it but i am worried about carbonation. I suspect i will have to add more yeast but exactly how do i go about doing this? Is there a special method?
Also, planing a Wit beer. Have a white labs wit yeast that went out of date in March. Can i bring it back with a starter?
I have carboy of a Brett beer that is nearing a year and a half old. It started out as a Scottish ale this one but on brew day i had a stuck sparge that wouldn't shift. So i pretty much only had the first runnings and a strong wort. I fermented it with wyeast Scottish ale and then transfered it into a carboy and added Brett lambicus. This weekend i want to bottle it but i am worried about carbonation. I suspect i will have to add more yeast but exactly how do i go about doing this? Is there a special method?
Also, planing a Wit beer. Have a white labs wit yeast that went out of date in March. Can i bring it back with a starter?