Bottle conditioning process and yeast amount.

[Berkyjay]

I know that there are several posts already on this topic but I have a few questions that I would like some more clarification on.

1) I will be using White Labs WL540 once it becomes available in July for a brew that will be around 1.070OG and 1.010 FG. I am planning on using the same yeast to bottle condition. I will also be using gelatin to filter after primary fermentation is completed. I would like to know how much of a fresh White Labs vial should I use before bottling?

2) How long should I wait after pitching fresh yeast to begin bottling? I feel that I'd have to wait for a period of time before the yeast and sugar are evenly dispersed.

3) Would it be a good idea to pitch the yeast into a solution with the priming sugar to make a mini-starter?

Cheers

[KimJongAle]

Berk,

Even if you're using gelatin finings there should be no reason to add additional yeast during the bottle conditioning process. Although a large percentage of the yeast drops out after primary fermentation, there is more than enough to provide for proper carbonation. Just add the proper amount of priming sugar solution or DME solution when you're ready to bottle, mix it up, and go to town. After a week or two you'll have beer that probably tastes better than Justin's

[Berkyjay]

Thanks for the reply Kim. It is my understanding that gelatin will filter out the yeast in the beer, which is what I want. I want to pitch fresh yeast to carbonate with rather than relying on the yeast from primary fermentation. I'm unsure if I will notice any upgrade in flavor or complexity pitching fresh yeast, but I am trying to have my brew process mimic that of the pro brewers as much as possible.

[KimJongAle]

Hey if you've got the time and extra cash to go that route, you have my support

If you really want to follow what the major brewers do (e.g. Sierra Nevada) your best bet is to completely remove the old yeast through filtration prior to a re-pitch.

Although I've never done this myself, a respected member of another forum recommended a direct pitch from the vial about three days prior to bottling. No mini-starter needed. Then just add your priming sugar on bottling day and rock n roll

[Berkyjay]

Hey if you've got the time and extra cash to go that route, you have my support

If you really want to follow what the major brewers do (e.g. Sierra Nevada) your best bet is to completely remove the old yeast through filtration prior to a re-pitch.

Although I've never done this myself, a respected member of another forum recommended a direct pitch from the vial about three days prior to bottling. No mini-starter needed. Then just add your priming sugar on bottling day and rock n roll

Excellent, that's the info I was looking for. It does make sense to pitch a few days prior, but I wasn't sure about when to add the priming sugar. Now I just need to run some tests to make sure the gelatin actually does clear the yeast from the beer.

Cheers!!