I have a flat Coopers Stout in a (possibly) leaky barrel. I am going to reprime it and transfer it to either another barrel or to bottles. Question is whether the yeasties will still be alive and ready to carbonate it after over a week at between 2 - 12 C. Should I repitch with new yeast before barrelling/bottling.
The original thread is viewtopic.php?f=4&t=18968.
Should I repitch yeast?
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sam c
Re: Should I repitch yeast?
i also have the same problem, flat lager. been in the warm for a few days and in the fridge for about a week. will be keeping an eye on this thread. hope you get it sorted.
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farmhousekeg
Re: Should I repitch yeast?
Brought my Coopers Stout into the warm and its fine now. Got pressure in the barrel pretty much overnight after it warmed up a bit!Chris-x1 wrote:It'll probably be ok as long as you bring it into the warm and gently swirl the barrel to resuspend the yeast. Another option is to add some lager yeast like s23 which will remain active at much lower temperatures (2 deg c is a little cool for it though, the normal fermentation range is 8-15 ish). You'll know after a week if the yeast is still working, if there isn't any pressure build up in the barrel by then i'd add fresh.
At this stage though you may as well gas the keg from a cylinder. Once you've pressurised it it will still take a while for the gas to dissolve into the liquid and if you have an s30 cylinder or widget world gas then you should periodically, every day or so top up the pressure as it carbonates.
