Timeline for How much yeast to add for bottle conditioning
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 11, 2017 at 22:38 | comment | added | Dale | Random but related comment...A fellow brewer broke a hydrometer and, just to be safe, passed a partially fermented cider through a standard coffee filter. It did NOT attenuate! Even after a long time waiting. | |
| Aug 2, 2017 at 10:42 | comment | added | GrainMother | I find that in most situations there is more than enough yeast left in suspension to correctly carbonate an unfiltered beer. I have never had a failed bottle carbonation using the yeast in the beer but I tend to stick to a small range of yeast types that I know work well for me. | |
| Jul 28, 2017 at 15:18 | comment | added | Dale | This answer is consistent with additional research that I've done; according to Lallemand's recommended repitching rate PDF for CBC-1, a 5 gallon batch would need 2.5 grams. lallemandbrewing.com/wp-content/uploads/2017/03/… | |
| Jul 28, 2017 at 14:41 | vote | accept | Dale | ||
| Jul 27, 2017 at 16:08 | history | answered | Franklin P Combs | CC BY-SA 3.0 |