Philly Sour and bottling

[Green.R]

Hey, i just brewed a batched of Philly Sour and found out after brewing that I need to repitch more yeast before bottling because just the Philly Sour yeast alone isn't enough. I was told by the rep at Lallemand to use their CBC-1 but i can't find a reseller where I'm located that carries it nor will it arrive in time if I order online. The small company that i bought the yeast from here locally told me that I can use the Nottingham Ale yeast from Lallemand instead. My question is how much should i use? I'm afraid of making bottle bombs here at home. I read many conflicting posts on how much to use. Thanks!

 

[Jeroen79]

For re-fermentation you only need like 1g/20L of beer, making bombs just depends on the sugar you add, the yeast quantity doesn't matter.

Maybe your supplier has Fermentis F2?, that would be better then nottigham.

 

[Green.R]

Thanks Jeroen! I'll look around and see if I can find some Fermentis F2.
You say it depends on the sugar I add; I'm using regular dextrose (grape sugar). Should I use less than I would normally use for regular bottling then (the recipe calls for 7g for every liter)?

 

[Jeroen79]

I think 7g will do nicely, don't think it matters if it is sucrose or dextrose.

 

[Green.R]

So 7g of sugar per liter and 1g of yeast for my whole batch of 20L.
Thanks Jeroen!!

 

[Alphadawg]

When I used the Philly Sour, I had no issues with carbonation in bottles. In fact, I added too much priming sugar and the beer was over carbed.