Beer Forum

If you were to ferment a beer using say wyeast 1968, a low attenuating strain then when fermentation was done strip all that yeast out with a filter and go back and bottle condition with 1 gram of high attenuating dry yeast like they talked about in the most recent episode of brew strong, would the high attenuating yeast try to ferment the sugars that the primary yeast missed and would you have bottle bombs?

I would like to know this as well.
How do you know when it is appropriate to add yeast at bottling, and how much?
I'm just curious because I fermented a Russian Imperial Stout for 6 weeks and after a week in the bottle it's still a little flat.
Maybe it needs more time eh?

cheers,
Brannon

They said on the most recent episode of brew strong that you need 1 gram of dry yeast per gallon or maybe it was 5 gallons, perhaps someone could chime in with the correct answer. It's whatever rate sierra nevada uses. The only reason you need to put extra yeast in after bottling is if you filter out all the yeast or if you let something really big sit for really long.