I’ve used Safale F-2 and sometimes CBC-1 for bottle conditioning with good results. Doing so, flavour impact has been minimal. It also drops its dead clear once bottle fermentation is mostly done. It also goes beyond 10% ABV so residual sugar is also minimal for high gravity beers. Alcohol doesn’t kill the yeast easily.
- Are there any other general purpose yeast strains suitable for bottle conditioning?
- Is there an easy way to measure F-2? I frequently do batches of 5L, 1.3 US gallon. Packaging says 2-7 g per 100L, which means a minuscule 0.2 g per batch for me.
- Among my group of brewer friends I’m alone in pitching fresh yeast for bottle conditioning. But it’s recommended when racking on a secondary fermentation vessel, right? Some of my stouts and Belgian ales spend 1-3 months on a secondary (and it sure feels like the yeast isn’t very active any more).
Edit Elaborated the third question about long secondary.