Add yeast for bottling?

[Rob2010SS]

Hey guys. Stumbled across the attached when doing some reading. It talks about methods of bottle conditioning. The one that caught my eye is about halfway down the second page on the left side, titled "Yeasting Rates". It suggests that you need to add yeast to the beer when bottling in order to carbonate it. Do any of you do this? Is it really needed? I did not do this when I bottled on Monday.... Should that be any cause for concern?

Thanks.

View attachment AdvancedBottleConditioning.pdf

 

[flars]

You may only need to add yeast for bottle carbonation if the beer was very high ABV and in the primary or secondary for months.

I didn't read the .pdf file since it needs to be saved to my computer before it will open. I worry about embedded viruses.

 

[webby45wr]

You may only need to add yeast for bottle carbonation if the beer was very high ABV and in the primary or secondary for months.

I didn't read the .pdf file since it needs to be saved to my computer before it will open. I worry about embedded viruses.

+1

I have only ever added additional yeast after lagering for a few months.

 

[Kent88]

I added some US04 or 05 to a barleywine that had an OG above 1.090. It did eventually carb up.

I just added some dry belle saison yeast to some belgian dark strong ale while bottling. I wont know how effective that is for a few months, though.

 

[griffi]

If your beer was not cold crashed and lagered for months you will certainly have enough yeast in suspension to carbonate your bottles.

 

[Rob2010SS]

Awesome, thanks guys. That helps with reassuring me that my beer will carb up.