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The yeast will likely change the character of the beer. Quick solution would be to go with the carbonation drops. You might also consider a draft box which allows for a CO2 cartridge to carbonate the beer.


You can use a beer priming-sugar calculator to determine the correct amount. For 2L of beer, which probably already has ~2 volumes of CO₂, you probably only need 3-5g of table sugar and just a sprinkle of yeast, and then you're mostly just going to presurize the vessel instead of really carbonating the beer itself. If you let the beer go flat, first, assume ...


If you use commercial beer it probably won't work. The beer will likely be filtered which will remove most of all of the yeast so more sugar won't recarb it. You could use a carbonator cap and CO2 to do what you want, though.

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