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.
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.