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A complicated bottling question

Posted: |22 Oct 2015|, 13:02
by BigSound
Hi all,

I brewed a 5 gal batch of a california common in June. Yes, June. Life has been busy.

I'd like to bottle it and see how it turns out.

Unfortunately, I can't just add some priming sugar or honey (which is my preference) as all the yeast has fallen out of suspension and is now dormant.

I'll have to add some fresh yeast as well as the priming sugar when I bottle. The question is: How much yeast do I pitch?

Anybody have any experience with this? The beer has been sitting under temperature control in a carboy with an airlock the whole time. What are the chances that its still good?

Re: A complicated bottling question

Posted: |22 Oct 2015|, 14:57
by Goulaigan
Im sure the beer will be just fine. You could probably just transfer it to a bottling bucket and prime as usual. I think you will inevitably stir up some yeast in the transfer to a bottling vessel. As far as pitching more, I don't really know how much honestly, but I think it would be a small fraction of what you would normally pitch in a batch...

Re: A complicated bottling question

Posted: |22 Oct 2015|, 15:36
by Warthaug
Even clear beer can has a few hundred thousand to a few million cells per ml , so carbonation should not be an issue. Until beer is a year old (or is of very high gravity) additional yeast is generally not required.

B

Re: A complicated bottling question

Posted: |22 Oct 2015|, 18:29
by bellybuster
Just for interest, I left a carboy of stout under the stairs, life got busy and I forgot it. 1 year later I find this gem and bottle'r up with priming sugar. 3 weeks later I had the best stout I ever made. Still today I haven't matched it and that was 15 years ago

Re: A complicated bottling question

Posted: |23 Oct 2015|, 11:56
by BigSound
Thanks for your help! Hopefully I'll get to it next week. I'll prime it up and bottle it without pitching any additional yeast. Hoping it turns out well!