If I'm cold crashing a batch to clear it up, is it essential to re-pitch when bottling or will there be sufficient residual yeast for carbonation?
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It's very unlikely you will need to repitch. even with cold conditioning, if you looked at the beer under a microscope you'd find there's still a lot of yeast in suspension. I've lagered beers for months and still had enough yeast left for carbonation. |
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Simple answer - it depends. How long the beer was lagered? How flocculent strain? Anyway, it's always good idea to add fresh yeast. Pick highly flocculent strain, like Saflager W34/70, 1/2tsp. is enough for 5gal. batch. |
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