Adding more yeast before bottling sour.

[BMatt1985]

How do I know how much to add? I am going to be using rockpile yeast. I am not ready to do this yet, just preparing myself.

 

[BrewMan13]

I am no authority on this whatsoever, but I've been looking into it, as I plan to bottle my first sour soon. The consensus seems to be 2 grams dry yeast. I've also been told to use priming sugar the same as any other beer, but erring on the low side of the style just in case. From the milk the funk wiki: "The yeast required for carbonation is very little. A good rule of thumb to use is to use 10% of the yeast that you would normally use for a primary fermentation (approximately 1 million cells per mL). For example, for dried yeast use ~2 grams of yeast for 5 gallons of beer [9]. Rehydrating the yeast is recommended. See Jeff Crane's "Blending Calculator" (extension of Michael Tonsmeire's "Blending Calculator") for a re-yeasting and priming calculator. Dry yeast should be rehydrated in ten times its weight in 80-90°F (27-32°C) water for ~15-20 minutes [10]."

 

[BMatt1985]

Thanks! Been waiting on this one for a year, trying not to mess it up now