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-   -   How much yeast should I add before bottling? (http://www.homebrewtalk.com/f163/how-much-yeast-should-i-add-before-bottling-453045/)

vp7799 01-11-2014 10:07 PM

How much yeast should I add before bottling?
I have an Imperial Stout which has been in a secondary for almost a year. I am getting ready to bottle. I have some dry yeast I was going to rehydrate and add to the bottling bucket with the priming sugar. Should I add all of it, part of it? Thanks for any advice.

C-Rider 01-11-2014 11:56 PM

My first thought would be none. But then I've never conditioned one that long in a secondary.

clarksc4 01-12-2014 12:09 AM

You will want to add some yeast at bottling. I think the calculator on www.mrmalty.com will calculate bottling pitching rate.

Calder 01-12-2014 01:05 AM

There is probably enough yeast left to carb the beer, but it will be slow.

I add yeast to anything over 6 months. About a half pack of dry yeast to 7 gallons. I really don't think it matters if you add too much or too little; it will carb in the end.

BigFloyd 01-12-2014 03:42 AM

About 1/5 to 1/4 of an 11g packet of a neutral ale yeast (US-05 or Notty) added with the priming sugar is plenty for carbing purposes.

shtoive87 01-12-2014 01:36 PM

Definitely add some fresh yeast though. After a year, the viability is less than 1%, and the alcohol content will be very stressful for the small amount of yeast left.

TheBeerist 01-13-2014 03:46 AM

Keg & force carb!

Sorry, someone had to say it!

vp7799 01-13-2014 11:44 PM

Thanks, I would like to force carb, but I don't have the gear. Plus I am giving it away to the people I was deployed with. A little welcome home gift. Even if it turns out bD, it is the best they have had in a year, plus free beer.

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