Bottled up the Chinook IPA. Didn’t have much body to the uncarbed beer but nice aroma. I dry hopped and secondaried the beer for 11 days @ 70°. Using T-58 for bottling yeast.
Tag Archive for 'dry yeast'
Racked my Three Hearted IPA and the Patersbier to bottles today. I used T-58, 5 oz of corn sugar and 2 oz of table sugar to prime the Patersbier. 5 oz of corn sugar for the IPA with US-05. Now, let’s see if they carb up nice. The IPA smelled great and both tasted great at room temp and flat (as good as they could be anyway).
I did some reading and agreed to some of it, that the primary benefit of doing secondary fermentation is to clear the bear of suspended matter. I absolutely believe that the beer matures and finds a more complex personality during secondary. However, the latter of these two things can happen while bottle conditioning.
That being said, I chose to bottle both my Imperial Stout and the Belgian Dubbel early. The stout was given almost 2 months to secondary and the Dubbel was given about 3 weeks to clear in secondary. They’ll now age in the bottle and I might as well have them carb up at the same time.
Also, I need some equipment free to start my next brew, a Belgian Patersbier. I bottled both of the above using both plastic and glass bottles for a variety of sizes.
This was also the first time I’ve used yeast at bottling, which should be done anytime I secondary a beer from here on out. I used a couple dry yeasts for both. For the Dubbel I used a whole pack of T-58 along with 2/3 cup corn sugar, which was probably double of the yeast I should have used. The result will simply be more matter at the bottom of the bottle, so I’ll pour carefully. It shouldn’t effect the beer. For the Imperial Stout, I used about 3/4 cup of corn sugar with a half a packet of US-05. I was talking to a guy at the LHBS and he mentioned trying to use 5 oz of corn sugar and 2 oz of normal table cane sugar because traditionally they are both eaten by the yeast differently and for some reason it is a good method for bottling.
I’ve been reading (and this is primarily for my online notes) that it is wise to throw in some dry yeast into the bucket when bottling and mixing priming sugar for bigger beers. The reason being that after a couple months in a secondary, the yeast settle down and don’t get siphoned up into the bottles. Here is a good forum link on the subject.
Sounds like a lot of folks use dry yeast US-05 if the secondary lasts more than 2 months or more. Here’s a good how to video on rehydrating dry yeast.
Also, I bought a stir plate from this guy who also sells on ebay. I bought it direct. Works great and a great price.