Priming bottles after months of ageing

Rusty Shacklefood

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Hi all. I have a Burton ale about to go into a carboy for six months. I'm guessing the yeast will be spent after that time. I bottle everything so would it be sensible to add some neutral yeast before batch priming?
Thanks
 
If you add the same yeast you used for fermentation you won't have any worries about different flavors being produced or about it fermenting further than the original yeast did.
 
100k cells/ml, although you can get by with less, a gram of dry yeast is likely enough.
 
Yeah maybe 1/4 package should be more than enough. It only has to ferment the priming sugar which isn't a lot.
 
I've no skin in this game, I just wanted to say I love the OP's avatar. Or should I say Rusty Shackleford's avatar?
 

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