OK I seem to be getting a LOT of different answers here regarding this. I've been asking "Should I add yeast for carbonation" for a beer that has to ferment for 9 months in primary. Some people are saying "Yes, add a whole packet" others are saying "No, the yeast will live in suspension if the alcohol is low".
Here's my problem: I don't want to bottle 5 gallons of beer just to find out the yeast are dead and the beer is un-carbonated. I also don't want to screw up the flavor by adding new yeast or worse, creating beer grenades.
Also, if I have to re-yeast before bottling, I don't know if I have to use the exact same yeast as I originally did, or if I should use a different strain. I don't know how MUCH yeast to pitch. So let me ask a NEW question regarding this...
Is it SAFE to throw about half a packet of Safale US-05 into the fermenter maybe a day before bottling? Assuming the original yeast manage to survive 9 months in the carboy, is this going to result in over-carbonation? And assuming the original yeast is dead, will the Safale affect the flavor? So if I decide to add some yeast to be on the safe side, will it actually HURT anything?
Better yet, as I get closer to September, is there any way to TEST the beer to see if the yeast is alive? Maybe take a small sample out, put it in a small jar, add some corn sugar, see what happens over a few days?
Any insight on this would be appreciated.
Here's my problem: I don't want to bottle 5 gallons of beer just to find out the yeast are dead and the beer is un-carbonated. I also don't want to screw up the flavor by adding new yeast or worse, creating beer grenades.
Also, if I have to re-yeast before bottling, I don't know if I have to use the exact same yeast as I originally did, or if I should use a different strain. I don't know how MUCH yeast to pitch. So let me ask a NEW question regarding this...
Is it SAFE to throw about half a packet of Safale US-05 into the fermenter maybe a day before bottling? Assuming the original yeast manage to survive 9 months in the carboy, is this going to result in over-carbonation? And assuming the original yeast is dead, will the Safale affect the flavor? So if I decide to add some yeast to be on the safe side, will it actually HURT anything?
Better yet, as I get closer to September, is there any way to TEST the beer to see if the yeast is alive? Maybe take a small sample out, put it in a small jar, add some corn sugar, see what happens over a few days?
Any insight on this would be appreciated.