H
harebare
I'm not sure what the protocol is for reviving an old thread but I'm modifying my original post. ;D
An email to SN got the response that they repitch when they add the bottling sugar. I talked to my professional brewer friend and he told me that often bottle conditioned ales are bottled with lager yeast as it is sticky and clings better to the bottom of the bottle.
I've never added yeast at bottling time. Can anyone point me to an article that would help me understand how much yeast / sugar I need to get proper carbonation levels?
Also, any idea which lager yeast would be appropriate for high gravity ales?
- Hare
My original post follows...
An email to SN got the response that they repitch when they add the bottling sugar. I talked to my professional brewer friend and he told me that often bottle conditioned ales are bottled with lager yeast as it is sticky and clings better to the bottom of the bottle.
I've never added yeast at bottling time. Can anyone point me to an article that would help me understand how much yeast / sugar I need to get proper carbonation levels?
Also, any idea which lager yeast would be appropriate for high gravity ales?
- Hare
My original post follows...
harebare said:Hi,
I'm new here. Nice place you got.
I've been brewing for several years, just now starting to brew all grain. I have mostly home-made equipment. I'm fond of crisp, high-alcohol, hoppy ales. I only bottle condition as I love the tiny bubbles and great head it produces.
I've been improving my ales through experimentation, consulting professional brewers and reading everything I can get my hands on. One of the things I'm trying to get out my ales is chill haze. One of the things I tried was inducing haze in the secondary and then clearing it with gelatin. It worked moderately well.
Anyway, the 2nd time I tried it, I added the gelatin too close to bottling time and I got a nice little layer of solid gelatin in the bottom of each bottle. It had no chill haze BUT if you poured a little carelessly, you got a nasty floater in your glass. (We called this batch "Ole Jellyfish" for obvious reasons.)
I've noticed that Sierra Nevada's bottle conditioned beers have the very desireable trait of having the spent yeast stick to the bottom of the bottle. (Finally he gets to the question...)
Q: Does anyone know of additives or techniques that make the sediment in bottle conditioned beers stick to the bottom of the bottle?
Enquiring minds want to know.