Originally Posted by duke123
For next time, what type of yeast do you use prior to bottling? The same strand as the first one used? How much? Do you add it to the bottling bucket or to individual bottles? Also do you change the priming sugar level? Thanks
To make sure it doesn't attenuate more than your actual yeast, it's better to use the same strain. Because bottling yeast doesn't impart flavor, it's ok to use Champagne yeast if you're planning a fairly dry beer, but I wouldn't personally use it for lower attenuation malty beers as I'd be afraid it would attenuate further (screwing the beer and creating bottle bombs).
What I do is keep a small part of the original starter I used for the beer, and make a very small starter out of it prior to bottling, just for revival. I decant the yeast, add a little cooled boiled water. I then add a little of the high alcohol beer for 20 minutes, then a little, then a little more, for conditioning against high alcohol.
After this process, I only pitch a small part into the bottling bucket AFTER I pitched the sugar and transferred the beer. Don't pour the yeast directly into the priminig sugar. Osmotic shock will probably kill the yeast even more than high alcohol will. Best way is probably to transfer a 2-3 gallons of beer, pour the priming sugar solution, then the yeast, then transfer the rest of the beer. Wait 15-30 minutes for optimal diffusion, then bottle.
Sanitation is the key. If you're not up to the task, don't do it, and be patient instead.
p.s. Don't pitch too much yeast, you don't need that much.... For example, I pitch about 1/3 of a champagne yeast dry pack... (Oh and I don't make Champagne yeast starters for bottling. I just alcohol condition)