How long yeast active while conditioning?

[BCO2011]

How long will the yeast be active if conditioning your beer for an extended period before bottling? I brewed a 10 gallon batch, and already bottled the first 5 gallons. However I wanted to condition the remaining 5 gallons longer, but don't want to wait too long so that the yeast won't reactivate when priming. The brew is currently reracked into a third stage, so it will clarify from the dry hopping in the secondary.

 

[MaxSpang]

You could always repitch some yeasties at the time of bottling. Throw in some champagne yeast if it's high-ABV, or some neutral beer yeast.

 

[helibrewer]

Hard to put a time line on it. The yeast will condition as long as there are things for it to condition. It's impossible to say how long that is without doing a periodic chemical analysis of the beer.

That being said, my opinion is that once the yeast flocculate and the beer clears, the majority of the conditioning is done. That's not to say that more time will improve flavors by allowing other, non-yeast related, reactions to occur.

Of course, more time can also make a beer worse depending on beer type and ingredients used.

Clear as mud???

 

[BCO2011]

So will I have any problems withy beer carbonating in the bottles is my real question