Bottle conditioning an aged beer question

CMLarrison · Post by **CMLarrison** » Mon Feb 18, 2013 2:40 pm

I brewed a Belgian ABT 12 and it is has been in a secondary fermenter for almost a year, my guess is that all of the yeast is dead by now and I would need to repitch yeast to get it to bottle condition. Has anyone ever done this and how big of a yeast starter would i have to pitch to get it to naturally carb in the bottles?

Bear · Post by **Bear** » Mon Feb 18, 2013 3:46 pm

i'm interested in this too for my cider.

jjbuck · Post by **jjbuck** » Mon Feb 18, 2013 4:23 pm

You don't need a starter. A single 11g package of a very clean or neutral yeast will work fine. I sometimes use champagne yeast or Safale 05. I've heard (and read) that you can add additional character by using a Belgian strain but I would want to make sure I used one that flocculates very well. It would be a shame to cloud -up a beer that has been clearing for a year.

whitedj · Post by **whitedj** » Mon Feb 18, 2013 4:29 pm

I'd be careful using a different strain of yeast as they have different attentuation rates, or at least a dry yeast with a similar attenuation rate. Wouldn't want to make a bottle bomb.

Overall, I wouldn't think you will need too much, 1 pk should be more than enough

CMLarrison · Post by **CMLarrison** » Mon Feb 18, 2013 4:30 pm

so a add a new packet of yeast and the normal boiled priming sugar/water mixture?

whitedj · Post by **whitedj** » Mon Feb 18, 2013 9:54 pm

I typically would just add 1 pack of yeast since the package is opened anyway, but there may be a lot of sediment in the bottles.

If you had something else to make you could just take a small sample (off of another starter). If you do this some people recommend anything more than 1/10 the initial quantity pitched.
http://www.addisonhomebrew.com/forums/v ... f=7&t=1977

I reopened each of my porters after they refused to carbonate. I just sprinkled a little yeast in them and recapped them.

Matt F · Post by **Matt F** » Tue Feb 19, 2013 11:52 am

I have not tried this yet but this is a new yeast made just for bottle conditioning those big beers that have sat for a long aging process.

http://www.danstaryeast.com/products/cb ... beer-yeast

terpsichoreankid · Post by **terpsichoreankid** » Thu Feb 21, 2013 1:53 pm

I'd go with CBC-1 from Danstar. It's specifically designed for bottle and cask conditioning, and will tolerate a decent amount of alcohol.

Specs can be found at http://www.danstaryeast.com/products/cb ... beer-yeast

Bear · Post by **Bear** » Thu Feb 21, 2013 3:14 pm

do you have the cbc-1 in stock joe?

Steven P · Post by **Steven P** » Thu Feb 21, 2013 3:53 pm

Looks like this is only available in 500g vacuum-sealed packages. That's a ton of the wee beasties.

Per the data sheet

• CBC-1 will lose activity rapidly when exposed to air. Opened packs must be resealed airtight, if
this is not an option do not store for more than 3 days at 4°C.
• Do not use the yeast after the expiry date printed on the pack.

terpsichoreankid · Post by **terpsichoreankid** » Thu Feb 21, 2013 4:40 pm

I do have CBC-1 in stock here at the shop in the standard 11gm sachets.