Adding yeast for bottle conditioning

[popihead]

I have had a few issues, read non carbonated beer, with using left behind yeast to bottle condition. They have been beers that sat in primary for 3 weeks, then cold crashed for another 2-3. I have been reading about repitching the same yeast as before but only 1/4-1/2 or so of the Wyeast smack pack. My question is, how do you pull that small amount of yeast out? I figure it would be best to pitch the rest into a starter for the next batch. If I have washed the yeast and saved the viable yeast from primary, how do you determine hom much to use from that and is it better to drop that in a starter first to make it more active before bottling?

Thanks for the input

[Bugeater]

Easy solution is to use about a quarter package of dry yeast in your bottling bucket. Much easier to measure. Any good neutral yeast like US-05 will work.

Wayne

[popihead]

to mix in thoroughly, would it be best to stir it into the cooled priming sugar/water mixture, add that to the bottleing bucket, then add the beer?

I just opend one beer yesterday and it is the only one out of that batch that did not carbonate. I have a feeing it was a loose cap or just not properly seated on the bottle at bottling. No weird or off flavors though. Really tring to dialin the bottling process.

[Whitebeard_Brewer]

to mix in thoroughly, would it be best to stir it into the cooled priming sugar/water mixture, add that to the bottleing bucket, then add the beer?

That is the way I would do it, makes sure everything is well blended, and you wouldn't end up with bottle bombs.

[Quin]

If you are going to use dry yeast, mix it in warm water to rehydrate for 15 minutes before mixing with the sugar solution. As I understand, the cell walls can't control what passes through them until they rehydrate.

[brewinhard]

Rehydrate the dried yeast packet (any will do, but I prefer Lalvin EC-1118 champagne yeast cuz its neutral, can withstand high alcohol environemnts, and is cheaper than any fermentis) in 1 cup of boiled water (5 min with last 2.5 min. of cover on to sanitize). Cool to warm to the touch, then add sanitized packet (cut with sanitized scissors) to boiled water. Do not stir, but let sit with cover on for 15 min. Add priming sugar to bottling bucket and then add rehydrated yeast on top of priming sugar. Rack beer into bucket to thoroughly mix and bottle away. I use this method to "turbo-carb" beers (carbonated if kept warm in 5-7 days if not less), and for any bottled beer over 7-8% alcohol. The yeast are simply too tired to finish the job!

[Cliff]

Lalvin EC-1118 champagne yeast cuz its neutral, can withstand high alcohol environemnts, and is cheaper than any fermentis) in 1 cup of boiled water (5 min with last 2.5 min. of cover on to sanitize). Cool to warm to the touch, then add sanitized packet (cut with sanitized scissors) to boiled water. Do not stir, but let sit with cover on for 15 min. Add priming sugar to bottling bucket and then add rehydrated yeast on top of priming sugar. Rack beer into bucket to thoroughly mix and bottle away. I use this method to "turbo-carb" beers (carbonated if kept warm in 5-7 days if not less), and for any bottled beer over 7-8% alcohol. The yeast are simply too tired to finish the job!

Thanks for that.
I'm about to do a re-pitch