YOpassDAmike
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My stout has been in the secondary for 4 months, I want to bottle it but do I have to repitch yeast or add champagne yeast to help carbonate the stout?
Repitching yeast to carbonate?
- Thread starter YOpassDAmike
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flars
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You may not have to pitch more yeast but it would be cheap insurance if you do. Three to four grams of US-05 would do it. Rehydrate the yeast for easier distribution throughout the bottling bucket.
YOpassDAmike
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I will be bottling about 1.5 gallons, should I only us 1 gram rehydrated then?
flars
Well-Known Member
Go with the smaller amount to keep excess yeast from dropping out in the bottles. Give the bottles a long and warm conditioning time before sampling. Check the first one at about 5 weeks since you will have a small number filled bottles.
