Originally Posted by DSmith
Here's an observation from the first time adding yeast at bottling. I plan to follow up with a second post when I repeat this with less yeast & a comparison picture of the yeast cake in the bottles after some aging.
I added S04 yeast at bottling to about an 8% ABV beer that had a 6 week primary and a week of cold crashing with gelatin. First time using gelatin and dry yeast for bottling.
I intended to add bottling yeast at a ratio of 1*10^6 grams of yeast per mL of bottled beer (commonly cited Sierra Nevada ratio)
Dry yeast packages list their yeast at 6x10^9 cells per gram, MrMalty.com statest that rehyrated yeast is actually more like 20x10^9 cells per gram.
The 6*10^9 cells per gram of yeast results in needing 0.6 g of dry yeast per gallon of bottled beer.
The 20*10^9 cells per gram of yeast resuts in needing 0.2 g of dry yeast per gallon of bottled beer.
For the first time I went with the 0.6 g per gallon of beer amount of rehydrated yeast and am seeing much more yeast (more than a light dusting on the bottom) than ever before when I relied on the yeast left in suspension (cold crashing but not using gelatin).
Gelatin impressed me enough to try it on another batch that I'll be bottling but am going to add rehydrated S04 at bottling at the 0.2 g per gallon of finished beer.
The yeast at the bottom won't be a problem with a few weeks of aging upright and careful pouring. I wouldn't add rehydrated yeast at the 0.6 grams per gallon ratio again.
Here is an update with a pictures:
Picture 1: SO4 yeast added at 0.6 g of dry yeast per gallon of bottled beer
Picture 2: SO4 yeast added at 0.2 g of dry yeast per gallon of bottled beer
Both beers had 4+ week primary, cold crashed, gelatin, 1 week of cold storage before bottling
The beer in picture 1 was moderately carbonated in a week with no problem pouring a clear pint even with extra sediment on the bottom. The process of abosorbing the carbonation wasn't complete in a week.
I have not opened a beer in picture 2 yet but the sediment is a "dusting" similar to commercial bottle conditioned beers. I will update Picture 2 in a few weeks to get that beer at the same age as Picture 1.