Originally Posted by redpale
I've read this and heard this many times... has anyone ever actually done this with any success? How many are a few grains of yeast, three, five, eight - and at what point do you risk priming "bottle bombs"?
I ask because I have a batch that's been very slow to carbonate also.
I have done this, but honestly, I don't think the yeast is necessary.
It is REALLY important, though, to de-carbonate your beer before you add carb drops. It is likely that the beer partially carbonated. If so, when you add the carb drops -- instant gusher. Plus, adding to the existing carbonation could lead to bottle bombs.
My suggestion is to agitate each bottle very well before you pry off the cap to (1) help any CO2 out of suspension, and (2) resuspend any yeast that has fallen out. Open the cap just enough to release any existing pressure, and let the bottle sit for a while. Then open the cap, add the carb drops, and recap. Move the bottles to a warm location.
Oh yeah, and if after 3 weeks there is still no carbonation, then add a couple of grains of yeast. But monitor carefully for bottle bombs because you may have double primed!