manticle
Standing up for the Aussie Bottler
Reseeding I've done has always been done in bulk as a cautionary thing (high alc, long term bulk aged etc).shoobs said:Maybe 3 or 4 weeks? The fermentation stopped, I gave it a few swirls and another week, but there was no further change. I figured it had finished. OG is about right. Wyeast's alcohol tolerance spec is bloody useless - "11 to 12% ABV or higher".
I'd like to know this as well. I was going to use a smack pack and syringe 1 or 2mL of the contents into each bottle? Or is this overkill? I'd rather the taste of whatever is in the smack pack doesn't get into my beer.
What I would consider in this case is making an active starter with some wort (pale malt extract or ag to 1040 and 1388), and adding a small dose via syringe. I'd do it to one bottle only (you've sat on it long enough, few more weeks won't hurt) then if there are any signs of carbing in the next 4 weeks and it tastes ok, do the lot. Still requires patience but you've got plenty of that don't you? Make the starter at normal ferment temps, no stirplate (or stirplate only at the very beginning - don't want to add oxidised beer to the main batch).