Hi Guys,
I have a batch of Belgian tripel that's just about ready to bottle.
The alcohol is up around 9%, so I want to play it safe and re-yeast at bottling to make sure it carbs up alright (I worry the yeast might be knackered by the end of fermentation)
I scooped some kraeusen into a sterile jar the other day and it is sitting sealed in the fridge. I figured I'd build the sample up as I would a starter
and add it with the priming sugar when I bottle.
Can you see any problems with this method, or should it be ok?
I'm using WLP530 (Westmalle) if it makes a difference.
Cheers,
Michael
I have a batch of Belgian tripel that's just about ready to bottle.
The alcohol is up around 9%, so I want to play it safe and re-yeast at bottling to make sure it carbs up alright (I worry the yeast might be knackered by the end of fermentation)
I scooped some kraeusen into a sterile jar the other day and it is sitting sealed in the fridge. I figured I'd build the sample up as I would a starter
and add it with the priming sugar when I bottle.
Can you see any problems with this method, or should it be ok?
I'm using WLP530 (Westmalle) if it makes a difference.
Cheers,
Michael