Hi all,
I've been using flat bottom plastic 500L fermentors for a year now and I've finally managed to scrape some cash together to upgrade to 500L stainless steal pressurised cone FV.
My bottling process was after primary fermentation was complete cold crash 2 days then bottle with dextrose. There was no way to remove the yeast cake and additional dead yeast.
With the new FV I can remove the yeast cake with the bottom value (something I could not do with the plastic FV) but I have no way to count yeast cells so I'm worried I won't have enough yeast left from the initial primary fermentation yeast pitch to be able to bottle condition.
Is it better practice to try removing all yeast possible by crash chilling then removing the yeast over a few days and during the maturation process and then when bottling add something like Fermentis R2 bottling yeast with the dextrose? Or is better to crash chill remove the initial yeast cake then bottle with dextrose?
Unfortunately I don't have a pressurised bottling machine yet so can't bottle under pressure. Hence the bottle conditioning.
Thanks,
I've been using flat bottom plastic 500L fermentors for a year now and I've finally managed to scrape some cash together to upgrade to 500L stainless steal pressurised cone FV.
My bottling process was after primary fermentation was complete cold crash 2 days then bottle with dextrose. There was no way to remove the yeast cake and additional dead yeast.
With the new FV I can remove the yeast cake with the bottom value (something I could not do with the plastic FV) but I have no way to count yeast cells so I'm worried I won't have enough yeast left from the initial primary fermentation yeast pitch to be able to bottle condition.
Is it better practice to try removing all yeast possible by crash chilling then removing the yeast over a few days and during the maturation process and then when bottling add something like Fermentis R2 bottling yeast with the dextrose? Or is better to crash chill remove the initial yeast cake then bottle with dextrose?
Unfortunately I don't have a pressurised bottling machine yet so can't bottle under pressure. Hence the bottle conditioning.
Thanks,
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