Priming bottles after months of ageing

Discussion in 'General Brewing Discussions' started by Brewer #195813, May 18, 2019.

  1. Brewer #195813

    Brewer #195813 New Member

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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
     
  2. Hogarthe

    Hogarthe Well-Known Member

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    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.
     
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  3. Brewer #195813

    Brewer #195813 New Member

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    Obviously I wouldn't need to add much yeast?
     
  4. Nosybear

    Nosybear Well-Known Member

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    100k cells/ml, although you can get by with less, a gram of dry yeast is likely enough.
     
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  5. Hogarthe

    Hogarthe Well-Known Member

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    Yeah maybe 1/4 package should be more than enough. It only has to ferment the priming sugar which isn't a lot.
     
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  6. jmcnamara

    jmcnamara Well-Known Member

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    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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  7. Brewer #195813

    Brewer #195813 New Member

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    It's the alias under which I order pizza.
     
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