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Old 04-01-2013, 01:31 AM   #1
Aug 2012
Posts: 7

I have a 5 gal batch of IPA style beer, 1.082 OG to now about 1.02 after primary, that has been sitting in the secondary for about 5 months now. I was going to bottle around December but unexpected mandatory business trip came up. I'm sure the yeast are dead. I used White Labs' California yeast in the primary. About 200 billion cells. I was thinking of buying some more California and poring half in on bottling day so I can have yeast to prime. I don't want to over pitch and I don't want to under pitch. Help please!

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Old 04-01-2013, 01:54 AM   #2
/bɪər nɜrd/
MalFet's Avatar
May 2010
NYC / Kathmandu
Posts: 8,632
Liked 1474 Times on 975 Posts

The pitching rate won't matter terribly much for bottle conditioning, but I think most of the big boys who filter and re-yeast (Sierra Nevada) do so at about 1 million cells / mL. Half a vial would be above that but not excessively so.
"Be excellent to each other." -Benjamin Franklin

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