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Old 01-11-2014, 10:07 PM   #1
vp7799
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Default 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.

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Old 01-11-2014, 11:56 PM   #2
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My first thought would be none. But then I've never conditioned one that long in a secondary.

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Old 01-12-2014, 12:09 AM   #3
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You will want to add some yeast at bottling. I think the calculator on www.mrmalty.com will calculate bottling pitching rate.

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Old 01-12-2014, 01:05 AM   #4
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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.

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Old 01-12-2014, 03:42 AM   #5
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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.
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Old 01-12-2014, 01:36 PM   #6
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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.

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Old 01-13-2014, 03:46 AM   #7
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Keg & force carb!

Sorry, someone had to say it!

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Old 01-13-2014, 11:44 PM   #8
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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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