MattHollingsworth
Well-Known Member
Anybody know the formula for how much yeast to add at bottling? I have a beer that's been in the bottle for 2 months at 73 F and just tasted it again and it doesn't have enough yeast to carb up. No, I'm not going to keep waiting. When I poured it, there's literally NO yeast sediment in the bottle. After 24 days in primary and 25 in secondary, ALL of the yeast dropped out from the looks of it. The beer still has heavy priming sugar in it and no carbonation at all. No, I don't want advice on waiting and all that.
Anyway, I'm going to rebottle. Wish I didn't have to but I do. So, need to know how much yeast I need to add at bottling. Anybody know that formula for how much to add? How much does SN use at bottling? I remember hearing they filter, then add new yeast at bottling....
Lame that I don't have a keg system. But as it is, I'm just going to gently pour the bottles into the bottling bucket, add yeast and redo the whole bottling process.
Thanks for any info.
Anyway, I'm going to rebottle. Wish I didn't have to but I do. So, need to know how much yeast I need to add at bottling. Anybody know that formula for how much to add? How much does SN use at bottling? I remember hearing they filter, then add new yeast at bottling....
Lame that I don't have a keg system. But as it is, I'm just going to gently pour the bottles into the bottling bucket, add yeast and redo the whole bottling process.
Thanks for any info.