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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > enough yeast for bottleing??
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Old 02-18-2013, 04:05 PM   #1
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Default enough yeast for bottleing??

quick question, If I leave my wort in the first carboy for 2 or 3 weeks to condition, will there still be enough yeast left over to carbonize the beer when I add the priming sugar at bottleing time??? How long can beer be left in a second carboy and still have enough yeast to carbonate in the bottle???


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Old 02-18-2013, 04:06 PM   #2
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Yes....even if you left the beer for 6 months there is still plenty....even if you cold crash there is still plenty. There are billions of cells in there and no matter what we tend to do there is still plenty to do the job.

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Old 02-18-2013, 04:07 PM   #3
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Beer can sit for a very long time and still have plenty of yeast for carbonation.

Even at 33 degrees, it can sit for months and still bottle carbonate, so don't worry about just a couple of weeks!

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Old 02-18-2013, 04:11 PM   #4
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The quick answer is yes.

The amount of viable yeast is dependent on the alcohol level of the beer. Most brewers shoot for 1 million cells per ml.

For details see here:
http://woodlandbrew.blogspot.com/201...-on-yeast.html

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Old 02-18-2013, 10:48 PM   #5
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once again thanks for your help everybody!!!!!!!!!

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