Good morning.
We currently use Fermentis SafAle 04 dry yeast for primary fermentation with our ales.
We've got a brew in oak barrels which has been sitting there for over 6 months. I want to try a blend with a freshly brewed lot and the barrel aged batch. Will I have to add more yeast for bottle conditioning? Or will there be enough suspended yeast from the fresh brew to start the bottle carbonisation and create sufficient c02 in the beer?
If so, how much yeast is generally added and is it better to use another variety of yeast to bottle condition or will the same Safale04 work well?
Thanks,
We currently use Fermentis SafAle 04 dry yeast for primary fermentation with our ales.
We've got a brew in oak barrels which has been sitting there for over 6 months. I want to try a blend with a freshly brewed lot and the barrel aged batch. Will I have to add more yeast for bottle conditioning? Or will there be enough suspended yeast from the fresh brew to start the bottle carbonisation and create sufficient c02 in the beer?
If so, how much yeast is generally added and is it better to use another variety of yeast to bottle condition or will the same Safale04 work well?
Thanks,
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