How much yeast would I need

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I have 2.5 gallons of a stout that I made but I hit with campden tablets to avoid an infection. How much yeast would I need to add during bottling so I can carb my beer?

And how would I go about adding it? Thanks in advance

 

[TipsyDragon]

how much campden did you add? and why where you afraid of an infection?

well i would say add the same yeast you started with. if you pick one with a higher alcohol tolerance fermentation will kick in again and dry your beer. if you pick one with a lower alcohol tolerance they may die before doing very much .... i would pitch the yeast as normal and wait a week or so to make sure fermentation hadn't taken off again. then bottle as normal.

 

[camiller]

how much campden did you add? and why where you afraid of an infection?

well i would say add the same yeast you started with. if you pick one with a higher alcohol tolerance fermentation will kick in again and dry your beer. if you pick one with a lower alcohol tolerance they may die before doing very much .... i would pitch the yeast as normal and wait a week or so to make sure fermentation hadn't taken off again. then bottle as normal.

Generally fermentation doesn't stop because the yeast reached some alcohol tolerance, it stopped because the yeast ran out of fermentable sugars. Adding a higher alcohol tolerant yeast is not going to restart fermentation and dry out the beer because it is not adding any food for the yeast to eat. Wyeast 1056 has an alcohol tolerance of 10% but plenty of people make 5,6,7% beers with it.

To the original question...

First was fermentation complete before you added the campden? If it wasn't and you killed the yeast, then adding back yeast and bottling could result in bottle grenades.

When I made 2.5G of NA beer I added 2-3 heaping tablespoons of slurry from the bottom of the fermentor but it sounds like you don't have this option.

For practical purposes if your using a dry yeast you should have no problem simply adding a whole packet (properly rehydrated) to your bottling bucket with your priming sugar. If your using liquid I'd still recomend using dry for the bottling just to save the money.