Adding Yeast in Secondary Before Bottling

I'm making a Gulden Draak clone from the CloneBrews book and am a little confused about the recipe.

The recipe states that: "Three days before bottling, prime the beer in the 2nd stage with a dose of yeast."

It doesn't specify the length of secondary fermentation or more importantly, how much yeast to add. I'm worried about adding extra yeast before bottling and causing bottle bombs. Any ideas? Is it even necessary to add yeast before bottling?

 

The amount of yeast isn't as important as the amount of unused simple sugars left in the beer. The yeast will only eat as much sugar as is left behind, unless you use Brett but that is another story.

Doesn't that recipe call for a bit of priming sugar along with the yeast?

 

I believe they pitch champain yeast before bottling.

 

It calls for priming sugar at the time of bottling, yes. But it calls for "yeast" 3 days before bottling so I was unclear on the amount, or also the time in secondary since it lists neither. I'll let it sit a week or so and add in a bit of extra yeast and hope for the best.

 

Maybe they do, the recipe calls for windsor ale yeast or wyeast high gravity yeast.

 

A half of a rehydrate pack should do it. The yeast will floc when it is done chewing through the sugar and then you should have a well primed beer

 

Or.....

New Yeast strain from Danstar

Danstar's description:

"CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation."

See

http://www.danstaryeast.com/products/cbc-1-cask-and-bottle-conditioned-beer-yeast

 

That is bad ass. Looks like something new to try.

 

Agreed, that looks pretty cool.