MrOrange

Recipes 

I brewed a braggot and let it ferment out completely. I racked off of yeast and have been bulk ageing for about 4 months now. I was going to add some yeast to this before bottling time in order for it to carbonate, but i am unsure how much yeast to use. It was orginally done with D-47 if that matters. Please help this is the first brew i have ever had to do this with.

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If God wanted us to filter our beer, he wouldn't have given us livers

commonsenseman

Recipes 

Have you already bottled this?

If not, you're probably ok not adding more yeast, it will just take a while to carb up. If you do add more, I would rehydrate 1/4 packet in some warm water, add to bottling bucket, then rack on top of it to mix it in well.

Keep us posted.

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"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Redneck Metheglin
1 Gal: Grape Concentrate Wine
1 Gal: Backyard Grape Wine
5 Gal: Oatmeal Stout
5 Gal: Citrus Pale Ale

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Bottled: St Paul Porter, DIIIPA, Strawberry Melomel, Rhubarb Melomel, Oktoberfest, Barley Bracket, Munich Helles, Black Bracket
Kegged: 12/12/12, Citrus IPA

MrOrange

Recipes 

I have already bottled this. I added a 1/2 pack of D-47 to the carboy 3 days before bottling. I'll crack one in a month or so to see how the carbonation levels turned out then ill let them sit for another 6 months or so.

__________________
If God wanted us to filter our beer, he wouldn't have given us livers