How does this IIPA sound???

[Zephyr292]

So I un capped and added 1.5 sprinkles to the 42 bottles left. I ended up with approximately 1/5 of the package left. I definitely shook the bottles up. Hopefully all works out....

 

[Zephyr292]

Does any one here regularly pitch additional yeast at bottling time?

 

[sweetcell]

next time i would suggest rehydrating the yeast first with water, then a little sugar or wort to the yeast slurry to get them munching sugar. by pitching dry yeast directly into the beer, you're asking them to rehydrate with alcohol - not a good thing for them. you also want to get the yeast active and in "sugar eating" mode. when added to an alcoholic, low pH enviro those that don't die are likely to go to sleep and wait for conditions to get more hospitable...

Does any one here regularly pitch additional yeast at bottling time?

i sometimes pitch a little more yeast (typically champagne yeast) at bottling; but only for big beers (9%+) that have been bulk aging for more than 6 weeks. i've never repitched for beers that are less than a month old, i.e. 98% of my beers. there should be plenty of yeast left to take care of carbonation.

 

[Zephyr292]

next time i would suggest rehydrating the yeast first with water, then a little sugar or wort to the yeast slurry to get them munching sugar. by pitching dry yeast directly into the beer, you're asking them to rehydrate with alcohol - not a good thing for them. you also want to get the yeast active and in "sugar eating" mode. when added to an alcoholic, low pH enviro those that don't die are likely to go to sleep and wait for conditions to get more hospitable...

i sometimes pitch a little more yeast (typically champagne yeast) at bottling; but only for big beers (9%+) that have been bulk aging for more than 6 weeks. i've never repitched for beers that are less than a month old, i.e. 98% of my beers. there should be plenty of yeast left to take care of carbonation.

The not re-hydrated yeast seems to be creating a little bit more residue in the bottles. Good sign? I sprinkeld it in 3 days ago. Beers been in bottles for 8 weeks. Any one have experience adding yeast to bottles. How long do the take to carb up?

 

[Zephyr292]

I'd never pour them back, add yeast and rebottle. That would ruin the beer by oxidizing it. If anything, I"d wait a bit longer. If, after 2 more months, it's still flat, I'd gently open a bottle, drop in a grain of yeast by hand, and recap.

I wouldn't store the beer at 85+ degrees- that is too warm for good flavor. Try to store them in the house if you can.

I added yeast to bottle three days ago. Im getting eager to try again. I've had other batches around 6% abv fully card after 4 days.... how soon is too soon to open another?

 

[psychobrewer999]

Anyone know where i can find single and giggle rhizomes? I'd like to grow them lol

 

[KeystoneHomebrew]

Does any one here regularly pitch additional yeast at bottling time?

Yes, but only if the beer has been subjected to extended aging (more than three weeks for me).

For the project you are doing, I would not be surprised if the beers took an addition two-three weeks to carb up.

The new yeast was thrown into a relatively harsh environment, and are going to need more time to get their bearings and do the heavy lifting.

For a single-cell organism, they sure are complex buggers.