Re-suspending yeast or pitch new?

[poops4president]

Hey,

I am about to transfer to my secondary in a few min. but thinking about it brought up a question...

I plan on letting the beer condition for about 1-2 weeks. (its a high grav wee heavy style) I figgure the beers going to clear substantially and I'm going to bottle. But will there be enough yeast to carbonate? I figgured I shouldn't worry, Scotch ales aren't sposed to be super fizzy anyhow but I really don't want still beer.

So the real question is should I re-suspend the yeast, or maybe pitch a half of vial of new yeast in the bottle bucket?

A little more info...
This is my first big beer (OG roughly 1.080), first time using glass carboys (6.5 primaray, 5 secondary), First recipe from scratch, First time making a starter, and a new (to me) yeast strain.

Wish me luck and thanks for the help!

[mdd134]

how long has it been in the primary? how long do you plan on leaving in the secondary? if you are only going 2 weeks in the secondary then I would not re-suspend the yeast or add any yeast to it there will be plenty of yeast to carb.

what is the FG now?

[poops4president]

Thanks for the wicked fast reply....

Its been in 13 days since fermentation began and the blow off tube is bubblin about one bubble every 50 seconds or so.

[poops4president]

oh and I dont know the FG as of yet becuase I don't have a way to get anything out of the carboy...
lol i forgot to get a wine theif and the turkey baister I have wont reach.

[DrunkenSatyr]

You should not have to repitch yeast. Unless you are looking at 10% beers or leaving the beer in a secondary for over a year then there should still be PLENTY of yeast in suspension.

[poops4president]

fair enough thanks!

i think the abv should be 7.2 according to the calculator. if i get the full attenuation which i probably wont

the temp swung around ALOT 62-68*F

So my next big purchace will def. be a fridge of sorts and a temp controller.

[DrunkenSatyr]

Temp looks fine. Should be a great beer!

[Ó Flannagáin]

Man, I'm a little nervous. I just bottled my IIIPA a week ago and it had been in secondary for a month and it was 11% abv......... I really hope I don't have to go uncap and add yeast to EVERY single bottle.

[poops4president]

i hope so too... that would be horrible.

or maybe just think or it as hop wine?

[Ó Flannagáin]

I actually opened one up a few days ago, just to see if anything was happening... I heard a very very hint of a pfft... so I think it might be working, but it was WLP005 yeast, so it's really not supposed to last past 10%. It was damn tasty though, even uncarbbed.

[DrunkenSatyr]

I would be surprised if you had any problems with it.

[Ó Flannagáin]

I might have to sample another tonight.. ya know, just for testing purposes and all.

[Lerxst]

Thanks for the wicked fast reply....

Its been in 13 days since fermentation began and the blow off tube is bubblin about one bubble every 50 seconds or so.

I agree, @ 13 days you shouldn't have any problem with the amount of yeast still in suspension.

[poops4president]

i think im going to wait till tomorrow night... and include my brew buddy in the process (i.e. make him lift the damn carboys...) I was guna do it before i left for work here in an hour or so but I ate lunch and now alls i want to do is go back to sleep...

[mdd134]

BBQ Ribs from Oklahoma

this is what O'Flann and I had last Saturday

http://www.brightok.net/~mdollar/smokedribs.jpg

[poops4president]

jesus...thats ALOT of meat...

[Ó Flannagáin]

Some of the best ribs I ever had, dude. Just curious though, mdd, what made you post that in this thread? lol

[poops4president]

prolly cuz i mentioned lunch!? altho alls i had was fat free chef boy-r-dee! :(

[mdd134]

lol I was on the Maryland growler fill WTF?? thread but must have clicked the wrong tab will you please move it for me, and I am not even drunk

[Ó Flannagáin]

rofl, I kind of like the conversation it sparked. hahahaha. Let's keep it here, but you should post it over there too.