Bottling a Saison

[crupp]

All,
I've got a Saison that I'd really like to bottle. I've been kegging for about four years, so it's been quite some time since I've used the bottling bucket. My main question has to do with the amount of yeast remaining in the beer. I used Wyeast 3726 PC Farmhouse Ale Yeast. I mashed at a very low temperature in order to allow the beer to really dry out. It started at 1.065 and has finished out at 1.005. Should I add additional yeast and DME/corn sugar to bottle, or should there be enough yeast remaining?
Thanks in advance!

Crupp

[phrieken2]

Hey,
I have never had a problem with saison yeast and bottling, you don't really shouldn't have to repitch any yeast since most of these strains floc out very poorly, I suspect if you look through your bottle after bottling and capping, it won't be anywhere near clear. Just follow the nomograph in either Rock Candy's book or JZ's for the amount of boiled DME/sugar to add and compensate for bottling temp and the volumes of CO2 you want and you should be fine. If your bottling in regular glass and going for high bottle pressure, prep for a possible bottle bomb just in case, easier to prevent the mess then pull up sticky shit out of carpet.... p.s. don't forget to sterilize the caps(you said it had been a while since you bottled, and I always forget this step till the very last minute)