Naturally carbonating keg with CBC-1, how much?

[mxstar21]

I am leaving next month for a 6 week "vacation" at Fort Leonard Wood and have a saison that will be ready to keg right before I go. I want to try naturally carbonating in a corny with some corn sugar boiled in water and add by adding some CBC-1. However, I have no idea how much yeast to add. I would assume it's not the full pack, but I have been wrong before.

I usually force carbonate, just wanting to try something new to see if I notice a difference.

Thanks.

 

[day_trippr]

From the Danstar CBC-1 web page:

Brewing Properties:

• CBC-1 is best used for refermentation purposes conducted preferably with priming sugars such as dextrose.
• CBC-1 is a fast starter and robust strain which can be used to ferment/referment beers up to 12% ABV.
• Fermentation can be completed in 3 days at 20°C with an inoculation rate of 50-100g per bbl of beer (5-10 million cells per ml). CBC-1 leaves some residual sweetness in the beer since it does not use maltotriose.
• Refermentation (100%) can be completed within 14 days at 15-25°C with an inoculation rate of 10g of yeast per hl of beer (1-2 million cells per ml).


Using the first guideline, between 8 and 16 grams for a ~5 gallon conditioning pitch, run at 20°C/68°F.

Otoh, the second guideline uses hectoliters (1 hl = 26.4172 US gallons = 10 grams) so a couple of grams is supposedly plenty for five gallons if you have the time...which you actually do

Cheers! (and thank you for your service!)

 

[mxstar21]

From the Danstar CBC-1 web page:

Brewing Properties:

• CBC-1 is best used for refermentation purposes conducted preferably with priming sugars such as dextrose.
• CBC-1 is a fast starter and robust strain which can be used to ferment/referment beers up to 12% ABV.
• Fermentation can be completed in 3 days at 20°C with an inoculation rate of 50-100g per bbl of beer (5-10 million cells per ml). CBC-1 leaves some residual sweetness in the beer since it does not use maltotriose.
• Refermentation (100%) can be completed within 14 days at 15-25°C with an inoculation rate of 10g of yeast per hl of beer (1-2 million cells per ml).


Using the first guideline, between 8 and 16 grams for a ~5 gallon conditioning pitch, run at 20°C/68°F.

Otoh, the second guideline uses hectoliters (1 hl = 26.4172 US gallons = 10 grams) so a couple of grams is supposedly plenty for five gallons if you have the time...which you actually do

Cheers! (and thank you for your service!)

Thank you very much for your support and the response. I looked it up on their website, but I must have overlooked the dosing ratios you posted.

Thank you very much!!!!