Adding Yeast

[DragonTail]

I have a batch of California Common that I am going to bottle today. The thing is, this should have been done about a month and a half ago. (Been REALLY busy) I was thinking of blooming about 1/4tsp of dry yeast and adding it to my bottling bucket, much the same way I do when I make naturally carbonated soda from extracts. With the soda, I add anywhere from 1/2 to 1tsp but my beer already has some yeast in it (of course). I just want to be sure. Anybody have any suggestions, comments, warnings, ect.?
Thanks,

 

[SwAMi75]

Prime it and bottle it....you'll be fine. The only way you're going to lose a ton of suspended yeast is to filter your beer.

 

[DragonTail]

Thanks for the reply.
I already bottled it.
Just added 1/8tsp just to be sure.
This stuff won't last too long after it's ready, stocks getting a little low. :cross:
Thanks again.

 

[Cheesefood]

Thanks for the reply.
I already bottled it.
Just added 1/8tsp just to be sure.
This stuff won't last too long after it's ready, stocks getting a little low. :cross:
Thanks again.

Funny you should mention California Common. I'd never even heard of it before, but at the HBS this morning, someone brought in a bottle and gave me a taste. It was hoppy, but not too bitter. A dry after-taste, but a malty taste to it. Very good.

 

[DragonTail]

California Common is actually "Steam".
Anchor owns the name though, so the "style" is refered to as California Common.
The short of it is lager yeast at ale temps.
Cheers