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Small Starter For Bottling?

bobo1898

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I made a quadrupel that I intend to bottle and with additional yeast and sugar.

When I've re-pitched yeast at bottling time, I've simply just added the packet of yeast. But Candi Syrup Inc has multiple recipes that say you should use a starter at bottling time. It's only on bigger beers. I've never seen this before.

Would there be any benefit to this? Theoretically, there isn't any additional sugar to eat beyond what I'm adding at bottling time. Is it an environmental thing for the yeast? This beer has been lagering for two months and is around 10% ABV.
 

Oginme

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Whoa!  Even a full packet of yeast is way overkill for bottling.  I have read that the dosage should be around 10% of what was needed for fermentation.  Another reference regarding Sierra Nevada was that they add 1 million cells/ml of beer for refermentation in their bottles.  Candi Syrup, being a simple sugar, should not require more yeast than plain dextrose.
 

bobo1898

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Yeah I agree. A whole packet is more than enough, and I imagine that a starter is way way overkill. Couldn't quite figure out why they would suggest this. Good to know I'm not that crazy....
 
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