Have a fresh pack of 3787 on the way and trying to figure out how much yeast do I need to bottle condition Belgian dubbel and Triple. I usually keg, but love my belgians bottled. Will probably make a quart starter so I can store some yeast and use in future brews. How many ml of yeast would I need to carbonate 5 gal batch?
Please don't ask why I add yeast at bottling. My beers been in secondary since August, they very clear and tasty. Tripple still a little hot at 10.5 % so yeast probably pooped (3522). I just want cheap insurance