Long winded question on bottling Dubbel

[samuelpecoraro]

I have a Dubbel recipe that I've brewed several times; this is the second time I've used Wyeast 3787. The first time I used this yeast it only attenuated to 1.023. I repitched US-05 and it fell to 1.019. I then kegged that batch. This time, I changed a few things, but it only fermented to 1.020. I would like to bottle this batch, but I'm concerned that if I repitch at bottling, along with adding glucose, that I will over-carbonate the beer because it has under-attenuated. I'd like to carbonate to 3 volumes. The beer is tasting very nice right now and isn't overly sweet. Any suggestions on a plan of attack?

[mediumsk]

just pitch your bottling yeast a week before you bottle, I'm sure this will give it enough time to attenuate the beer a bit more while still leaving a high enough yeast count to carbonate in the bottle. hope that helps

[samuelpecoraro]

Great idea, I should have been able to think of that. Pretty obvious to us the US-05 as my bottling yeast this time while also attenuating a couple of more points before bottling. Thanks!