HOMEBREW Digest #5875 Wed 28 September 2011

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  Re: bottle conditioning/refermentation (Jeff Renner)

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---------------------------------------------------------------------- Date: Wed, 28 Sep 2011 08:59:41 -0400 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: bottle conditioning/refermentation In nearly 40 years of brewing, I have never added yeast at bottling, and have never had a failed carbonation. This includes some lagers which have lagered many weeks in the secondary, and a few strong ales that were in the secondary for several months. I do make sure to slurp up some of the yeast off the bottom of the secondary with the end of the racking cane when I rack the beer into the priming bucket. There is sufficient yeast to do what we want - ferment a few tenths percent sugar in a week or two. It's very different from when we need to get a quick fermentation of wort, with all the reasons for that. Don't forget you can monitor carbonation by filling a half liter PET soda bottle when you bottle. Squeeze out the air in the head space and watch over days or a week or two as the partially collapsed bottle pops out, and then becomes harder. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
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