I have a 5 gal batch of IPA style beer, 1.082 OG to now about 1.02 after primary, that has been sitting in the secondary for about 5 months now. I was going to bottle around December but unexpected mandatory business trip came up. I'm sure the yeast are dead. I used White Labs' California yeast in the primary. About 200 billion cells. I was thinking of buying some more California and poring half in on bottling day so I can have yeast to prime. I don't want to over pitch and I don't want to under pitch. Help please!
Dead yeast?
- Thread starter LukeGil
- Start date
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The pitching rate won't matter terribly much for bottle conditioning, but I think most of the big boys who filter and re-yeast (Sierra Nevada) do so at about 1 million cells / mL. Half a vial would be above that but not excessively so.
