1
vote
1answer
136 views

Bottle conditioning

More reading - this time about bottle conditioning. If my yeast attenuation level is say 80%, does that mean there would be enough sugars in the bottle for the yeast to carb the beer? Or would priming ...
0
votes
2answers
112 views

Longer time on yeast for a bigger beer?

I ferment all my beers single stage in a glass carboy immersed in a water bath to maintain temperature. This is the first time I've made a bigger beer (this one started at 1.080) on this system. I ...
4
votes
2answers
426 views

Is re-pitching essential after cold crashing?

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?
6
votes
6answers
8k views

Is it possible to bottle condition without sediment?

I've recently been reading the labels a bit more on one of my favourite beers and have discovered that the brewers bottle condition their Pale Ale. Yet it's sold with no signs of any flocculated ...
6
votes
2answers
127 views

Old Brown “sour belgian”

I have an Belgian sour that has been in it's secondary for 18 months. With a terminal gravity of 1010 for over the last year, what is the best way to bottle condition this beer? New yeast? Blend?
3
votes
2answers
690 views

cold conditioning saison then bottle conditioning

I brewed a high gravity (1080) saison and am planning on cold conditioning it in secondary at 32 degrees x 2 weeks, then bottle conditioning it. I am wonder will the cold conditioning make all my ...