reyeasting for bottle conditioning

[deputyandy]

Got a BDSA going and i'm looking to bottle condition it. It's bulk aging in the secondary as we speak and i'm still a ways out before putting it into bottles. My concern is that after transferring to the secondary i'll need more yeast than whatever is in suspension at bottling time. I know people add yeast before bottle conditioning but i haven't been able to find much about it. I know some people use krausen, but i'm working with carboys and am unsure about how/if i can harvest krausen.

Do you guys use dry yeast? just sprinkle it into the bottling bucket?

Thanks in advance

 

[bohdan987]

there is no need for adding yeast before you are bottiling, there is enough suspended yeast in a "green beer" unless its a high alcohol brew. just boil water and LDME and add to the bucket when you bottling acording to the recepe.

 

[deputyandy]

this beer should come out pretty strong. its OG was 1.095 or so, haven't taken a current gravity in awhile though. How does high alcohol affect this?

 

[johnnybob]

I use 1/2 pkt of rehydrated dry yeast per 5 gallons. Any strain/type of beer yeast will do. All you're doing is fermenting the priming sugar.

 

[Hex]

I don't think you'll need to add yeast, but it won't hurt one bit. I've read that some use lager yeast like s-23 because it is a bottom fermenter, and stays there at the bottom of the bottle...