Quantcast

Add yeast at bottling?

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

Homercidal

Licensed Sensual Massage Therapist.
Lifetime Supporter
Joined
Feb 10, 2008
Messages
33,321
Reaction score
5,803
Location
Reed City, MI
Hello all, I have a batch of ale that was "supposed" to be bottled around the holidays, but you know how it goes, so there it is still in the secondary. My question is: Can I add priming sugar and bottle after it sitting in the carbouy for 2 months or what? I'm thinking the yeast is probably all dead by now, since it's been 72ish in the house. What should I do?

-Homer

Also, Ooops, wrong thread title!
 

FlyGuy

Well-Known Member
Joined
Jan 13, 2007
Messages
3,604
Reaction score
219
Location
Calgary, Alberta
Chances are the yeast isn't dead, but it probably isn't as viable as it was a month ago. It should still carbonate up fine, but you might have to (1) stir up a bit of the yeast from the bottom when you rack to your bottling bucket, and (2) give it 3-4 weeks to carb up.

I have had some success rehydrating about 5 grams of dry yeast and adding that to the bottling bucket with your priming sugar. But I only bother if my beer has been in the secondary for longer than 3 or 4 months.

:mug:
 

FlyGuy

Well-Known Member
Joined
Jan 13, 2007
Messages
3,604
Reaction score
219
Location
Calgary, Alberta
And in case anyone reads this post wondering about starters, no -- don't ever make them from sugar. You will do more harm than good.

(Maybe a mod could change this thread title if they see this.)
 
OP
Homercidal

Homercidal

Licensed Sensual Massage Therapist.
Lifetime Supporter
Joined
Feb 10, 2008
Messages
33,321
Reaction score
5,803
Location
Reed City, MI
That is good to hear. I might just try using some dry yeast emergency packets that I have on hand then. I "thought" I had some DME on hand too, but it's missing. so much for a starter...

I wonder if there is something other than malt that can be used to create a yeast starter? It's a bit of a drive to get to the closest brew supply store, and the weather sucks in Northern Michigan this time of year (unless you like skiing, snowmobiling, ice fishing, and/or simply being cold. Temp with wind chill is about -24 F).
 

Revvy

Post Hoc Ergo Propter Hoc
Lifetime Supporter
Joined
Dec 11, 2007
Messages
41,304
Reaction score
3,676
Location
"Detroitish" Michigan
I'd try kicking up a bit of yeast with your racking cane or autosiphon when racking to your bottling bucket. I bet it will be fine.....

If not, you can consider re-oppening the bottles and repriming with a little yeast. There was a thread about that created on Friday...I think the title was under carbonated....you can look it up on search.
 
OP
Homercidal

Homercidal

Licensed Sensual Massage Therapist.
Lifetime Supporter
Joined
Feb 10, 2008
Messages
33,321
Reaction score
5,803
Location
Reed City, MI
I ended up bottling and also added a packet of the dry yeast, after reconstituting it for about 15 minutes in sterile water. Happily, my beer had good taste too, so I'm pretty excited about this batch!
 
Top