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Old 10-16-2008, 04:57 PM   #1
oooFishy
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Default Adding yeast when bottling

I just made a 9.5% belgian ale and I'm bottling today. I was wondering if it was really necessary to add fresh yeast to the beer when bottling with sugar. If so, how much is generally added to 5 gal. I'm not concerned if it takes a little longer for the beer to fully carbonate w/o fresh yeast. Thanks for your input.



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Old 10-16-2008, 05:31 PM   #2
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how long was it in secondary?



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Old 10-16-2008, 07:43 PM   #3
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It's been in secondary for over a month.
If I don't add yeast, is there a risk the beer will never carbonate?

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Old 10-16-2008, 07:46 PM   #4
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you have enough yeast after one month to carbonate.

edit: it also will not hurt to mix some neutral dry yeast in with the priming sugar.

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Old 10-16-2008, 07:59 PM   #5
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Quote:
Originally Posted by uglygoat View Post
edit: it also will not hurt to mix some neutral dry yeast in with the priming sugar.
Wont that lead to bottle bombs?
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Old 10-16-2008, 08:00 PM   #6
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what do you consider neutral dry yeast? Danstar Nottingham

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Old 10-16-2008, 08:58 PM   #7
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US-05 would work too

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Old 10-17-2008, 07:28 AM   #8
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Quote:
Originally Posted by RC0032 View Post
Wont that lead to bottle bombs?
No, too much sugar makes bottle bombs. You could have lots of yeast, but if there's only so much sugar to eat they can only make so much CO2.

You could also brush up and suspend a little yeast from the bottom of the fermenter as you rack to increase the cell count in the beer.
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Old 10-17-2008, 08:41 AM   #9
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Quote:
Originally Posted by ifishsum View Post
No, too much sugar makes bottle bombs. You could have lots of yeast, but if there's only so much sugar to eat they can only make so much CO2.

You could also brush up and suspend a little yeast from the bottom of the fermenter as you rack to increase the cell count in the beer.
this would be my suggestion.


But thats just me
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