Re-pitching my Tripel with US-56

[Dustin_J]

Hey everyone,


I've had a tripel in the secondary for about 3 weeks and I'm ready to re-pitch before bottling. I originally used Wyeast 1214 with a 3 quart starter, but I'd rather use one of the packages of dry US-56 to repitch instead of waiting for another smack pack because of both convenience and expense. I'm thinking that most of the esters and other flavors I want from the yeast are already there and that the fairly neutral strain of US-56 (which is basically the Sierra Nevada/Cal Ale strain, correct?) should be fine for repitching in order to bottle.

Does anybody see any problems with this or should I pitch away?

Dustin

[Lufah]

You should have no problem using that yeast for bottle conditioning. I don't really think that you need to add yeast with only a three week secondary, unless it was very cold. I usually don't add fresh yeast before bottling unless it's been in secondary for a couple months.

Traivs

[PunkIwishIwere]

...unless it was very cold. I usually don't add fresh yeast before bottling unless it's been in secondary for a couple months.

How cold is too cold? How cold do you do your secondary?

[Lufah]

Too cold would be under 55 IMHO. I usually secondary my ales in the mid-60s. I was just worried if you cold crashed it down to 32 or something. That might drop out all the yeast. Room temp for a few weeks should leave you plenty of yeast for bottling.

Travis

[Dustin_J]

Ok, thanks for the info. I've brewed fairly high gravity beers before that corbonated just fine without repitching, but the recipe (and many others for tripels) talked about repitching. I'll probably just bottle it and forget about the extra pitch.