Hi all, I have a Dubbel which I am getting ready to bottle. My last attempt at a Belgian ale which has been in the bottle for close to 2 months, still has very low carbonation. So I was thinking about trying out pitching some more yeast this batch to insure better carbonation. So far, this current batch was in the primary for 7 days (maybe too long) and it has been in the secondary in a 50-60 degree basement for 3 weeks. I'm figuring that most of the yeast is pretty much done with it's sugar converting ability at this point which is why I am considering repitching some yeast for this batch. Also, I collected the yeast during racking from the primary so I will be using this yeast for bottling.
So with all of that said, I am looking for any advice in bottle conditioning with fresh yeast.
So with all of that said, I am looking for any advice in bottle conditioning with fresh yeast.