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Re pitching yeast at bottling

I’ve got a brown ale that’s been in the secondary for a while, and after having a batch not carbonate after being in the secondary for too long, I want to pitch more yeast as a bit of insurance. Can I add it right to the bottling bucket, or should I pitch it into the carbon a few days before?

Thanks,
Sam

What is “for a while”? What was “to long” for the previous batch?

Add the yeast to the bottling bucket. If you add it to the carboy a couple days before bottling, you risk it all settling to the bottom and not being a benefit.

As an alternative, if you want to ensure proper carbonation in every bottle, add the priming sugar, dry, to each bottle, fill with beer, then add a 1mL of yeast slurry to each bottle before capping.

Shade, how much water do you recommend rehydrating the yeast in for the 1ml dosage?

And how much sugar per bottle.

I very unscientifically dump some dry yeast or leftover yeast from a fresh fermentation to the bottling bucket when re-yeasting.

[quote=“Nighthawk”]Shade, how much water do you recommend rehydrating the yeast in for the 1ml dosage?

And how much sugar per bottle.[/quote]I use 1mL per 12oz of beer for rehydrating, plus maybe 10% to account for losses, and a 1mL pipette for dosing. For sugar, I set up a lookup table using a sugar calculator and have the bottle volume on the rows and the desired CO2 volumes on the columns with each cell containing the proper weight of sugar. Using a gram scale, a little cup, and a small funnel, it’s surprisingly easy to dry-prime with cane sugar.

[quote=“Shadetree”][quote=“Nighthawk”]Shade, how much water do you recommend rehydrating the yeast in for the 1ml dosage?

And how much sugar per bottle.[/quote]I use 1mL per 12oz of beer for rehydrating, plus maybe 10% to account for losses, and a 1mL pipette for dosing. For sugar, I set up a lookup table using a sugar calculator and have the bottle volume on the rows and the desired CO2 volumes on the columns with each cell containing the proper weight of sugar. Using a gram scale, a little cup, and a small funnel, it’s surprisingly easy to dry-prime with cane sugar.[/quote]

When you dry prime do you add the sugar before or after you fill the bottle? Does the dry priming result in foaming? I’d like to try this method to gain some consistency in my carbonation from bottle to bottle. Would you be willing to share the look up table?

Thanks.

Sugar first, then beer. Here’s the table - the weight is in grams.

vols 1.5 2.0 2.5 3.0 3.5 4.0 2.8 3.2

12 0.69 1.37 2.04 2.73 3.40 4.08 2.55 2.91
16 0.93 1.83 2.73 3.64 4.54 5.44 3.40 3.88
20 1.16 2.28 3.41 4.55 5.67 6.80 4.24 4.85
22 1.27 2.51 3.75 5.00 6.24 7.48 4.67 5.34
24 1.39 2.74 4.09 5.46 6.81 8.16 5.09 5.82
26 1.50 2.97 4.43 5.91 7.37 8.84 5.52 6.31
1L 1.95 3.86 5.76 7.69 9.59 11.49 7.17 8.20
2L 3.91 7.71 11.52 15.37 19.17 22.98 14.35 16.40

^^^^

That right there is some valuable info Shade. Thanks for posting it. It should be transferred over to the FAQ section for ease of finding it later.

[quote=“Shadetree”]Sugar first, then beer. Here’s the table - the weight is in grams.

vols 1.5 2.0 2.5 3.0 3.5 4.0 2.8 3.2

12 0.69 1.37 2.04 2.73 3.40 4.08 2.55 2.91
16 0.93 1.83 2.73 3.64 4.54 5.44 3.40 3.88
20 1.16 2.28 3.41 4.55 5.67 6.80 4.24 4.85
22 1.27 2.51 3.75 5.00 6.24 7.48 4.67 5.34
24 1.39 2.74 4.09 5.46 6.81 8.16 5.09 5.82
26 1.50 2.97 4.43 5.91 7.37 8.84 5.52 6.31
1L 1.95 3.86 5.76 7.69 9.59 11.49 7.17 8.20
2L 3.91 7.71 11.52 15.37 19.17 22.98 14.35 16.40[/quote]

Thanks. I appreciate your help. I will try this next time out.

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