Conditioning yeast

[LostHopper]

I recently brewed a saison with Wyeast 3724 (Dupont strain) that has a reputation for stalling. I had no problem with stalling but once it was finished I cold crashed with anticipation of bottling in a few days. Well, life and a week long fishing trip got in the way and the beer has been cold crashed for two weeks. I am worried about the yeast providing enough muscle to carbonate the beer so I'm considering adding a conditioning yeast. Any input would be appreciated. If the LHBS has conditioning yeast I would use that but otherwise I thought about 11 gms of US-05 hydrated in sterilized water. Thanks

 

[VikeMan]

Personally, I think there's likely still enough yeast left in suspension to carbonate your bottles, but risk managemnt is your choice.

US-05 would work, as would any strain that has a tolerance for whatever ABV your beer is and lower attenuation than 3724, which would be most strains.

What's the batch size? 11 grams is a lot of yeast for bottle conditioning 5 or even 10 gallons. You're not fermenting a new batch of beer...just metabolizing a very small amount of simple sugar.

 

[LostHopper]

5 gallon batch
ABV 6%
I mentioned 11 gms only because that is how much is in the package of LaBrew CBC-1 bottle or cask conditioning yeast.

 

[Pappers_]

I agree with Vike, its likely fine. To add the yeast, you'll need to mix it thoroughly, which is a potential problem, also.

 

[VikeMan]

5 gallon batch
ABV 6%
I mentioned 11 gms only because that is how much is in the package of LaBrew CBC-1 bottle or cask conditioning yeast.

For bottle conditioning with CBC-1, Lallemand recommends 0.1 grams per liter, which for 5 gallons would be a little less than 2 grams. I'd say that's probably about right for other strains too.

 

[LostHopper]

Thanks for that info VikeMan

Is there a downside to adding conditioning yeast other than the mixing and basically fooling around with the beer which I hate to do in most circumstances?

 

[VikeMan]

Is there a downside to adding conditioning yeast other than the mixing and basically fooling around with the beer which I hate to do in most circumstances?

No, that's pretty much it IMO.

 

[Steveruch]

Cold crashed for two weeks at what temperature?
I've lagered beers at 35f for three months that carbed fine without adding yeast at bottling.

 

[LostHopper]

Cold crashed for two weeks at what temperature?
I've lagered beers at 35f for three months that carbed fine without adding yeast at bottling.

Yes, so have I but never with this yeast that has a reputation for stalling during primary fermentation. Granted, it did not stall for me and I'll probably skip the conditioning yeast and just get the temp back up for a while after it's in the bottle. I just don't want to have to deal with 50 bottles of flat saison.