Byrdbrewer
Well-Known Member
can anyone speak to the best way to add yeast to a batch of beer that you feel may have lost all its active yeast - I have heard of adding yeast to the bottle, to the bottling bucket, all kinds of crazy things. I'm thinking it would be best to add a spec or two two each bottle, but can some of you more experienced brewers please chime in. Thanks - I have a bourbon barrel ale that will be aging for 6 months, and I lost the yeast that came with it so I used safale us-05 (my go to yeast) but I know it does have a tendency to ferment out quick, so I'm preparing for potential future problems. Thanks again in advance for all your advice.