Changes

If so, what yeast should you use? Commercial producers and MTFers have had success re-yeasting with their mixed culture, wine yeast, .... The specific yeast you choose is up to you, and we recommend that you try a couple different yeasts out to find the one you prefer. When re-yeasting at bottling, it is not recommended to add new highly attenuative yeast to make sure that the bottling yeast you add cannot ferment additional carbohydrates remaining in the beer <ref name='Sour Hour episode 6'/> (~41 minutes in). Reyeasting with a yeast that beer has already seen should eliminate the possibility of continued attenuation as long as the beer is already at final gravity.