Got some strange infection in 2 of my beers (1 Rye Pale Ale and 1 Milk Stout) I threw some Campden tablets in to kill the infection. The film is gone, the yeast is dead. I have all the tools to carbonate artificially but I have 15 gallons of beer and only 1 five gallon soda keg.
I am wondering how a repitch of yeast works? How much time does new yeast need to do its thing? how much yeast should i pitch? does it have to be the same yeast i used originally? yeast need