Question on bottling and yeast

[mtk6006]

What if there is no viable yeast to eat the priming sugar in the bottle? How long will yeast live? I know it might sound stupid but what if all the yeast settles at bottom of bucket and none gets into bottle? Am i over thinking this or what? do i stir everything up in bucket before bottle?

 

[QuaffableQuips]

Am i over thinking this or what?

Probably. 99% of the time, there will be enough yeast in suspension to carb your beer, even if it looks crystal clear. You only really need to give this thought if the beer has been aging in a cold environment for a really long time, like a year or more. If you're doing a normal kind of beer, you'll have enough yeast to do the job.

I've bottled lagers that have aged for 6+ months in cold storage with no issue. They took several weeks to carbonate, but they still did.

Oh, and don't stir up the contents of the bottling bucket. Just rack your beer onto the priming sugar solution and let it sit for 10 minutes so the sugar has time to diffuse. Then you're good to go.

 

[mtk6006]

Thanks

 

[QuaffableQuips]

Sure, good luck!

 

[Grinder12000]

99.9% to be exact!

 

[venquessa]

Can I ask a couple of related questions....

Do yeast only multiple in presence of O2 or will the multiply in just the presence of sugar?

Do yeast multiply in anything like the rapid rate bacteria do? I vaguely recall a doubling time of 20 minutes under ideal conditions. Are yeast similar?

 

[QuaffableQuips]

99.9% to be exact!

Good point.

 

[QuaffableQuips]

Can I ask a couple of related questions....

Do yeast only multiple in presence of O2 or will the multiply in just the presence of sugar?

Do yeast multiply in anything like the rapid rate bacteria do? I vaguely recall a doubling time of 20 minutes under ideal conditions. Are yeast similar?

I'm afraid this is outside my scope of knowledge, but I'm sure someone will be along shortly who knows what they're talking about (or can at least make up something that sounds intelligent!). Barring that, you can search in the yeast and fermentation forum and probably find the answer.