Beer Forum

Hi there

I have a RIS that is almost ready to be kegged and cellared for a minimum of 6 mths before bottling. My question is how much dry yeast should I add to a 3gallon (A small reserve stash) batch to ensure it carbonates to abt 2-2.2vol CO2?

I guess a whole pack of 11 grams wld be too much yeast surely?

THANKS

I don't know about dry yeast but for liquid I would add about 1/3 to 1/2 of a vial

http://www.tastybrew.com/calculators/priming.html

Beersmith has a calculator also

cheers!

Depending on what type of dry yeast you are going to use (I prefer lalvin EC-1118 champagne yeast) I would recommend about 2 grams (or just shy of half a pack of the champagne yeast), rehydrated in boiled/cooled water, then added to your bottling bucket along with your priming sugar. Rack the RIS on top, and bottle away!

Thx for the replies. I was also thinking abt champagne yeast but was afraid that it dries the beer too much. Since i'm aging in the keg for 6-8 mths, i will add the re-hydrated yeast and sugar into the keg and give it a good shake without any O2 presence and bottle from the keg. Less transfers the better.

Will stick to 2 gms then

Cheers

Champ yeast (or any second yeast pitch) will only dry it out if there are a fair amount of fermentable sugars still there. IF you think there might be, you could pull a smaller sample, pitch yeast into it and keep it warm to try to force the ferment to finish. If your FG drops in the sample, you likely have stuff that it will ferment, and you can take that into account. However, champagne yeast drying it out to 1.002 is NOT a concern, they actually are more limited in what they can ferment than beer yeast, so will be LESS attenuative, not more.

Thx Spidey,

Always had the impression that impression that wine and especially champagne yeast could attenuate and dry the beer more than ale yeast. ie people always saying how long champagne yeast can bring their saisons after a second pitch with the dupont strain, so that always made me think that way.

Of course i know it wont go down to 1002 lol, but I wouldn't want it to dry to the point where its body is compromised and malt complexity is compromised. Its now 10 days in the FV and its down to 1027 from 1093 (Was aiming about 1022ish 73-75%AA), seems to struggle to get lower at this point although there is still airlock activity. Used the pacman strain and pitch bigger than usual, but I have the feeling my aeration may not be topz. Just raised the temperature to 73F and hoping 1 more week in the FV would help clean and finish it up, or else I may try adding some wine yeast to a sample like u have mentioned. I did however take a sample during high krausen and left it really warm in the low 80sF and that sample finished and stalled at 1025, so that may the FG considering I used 10% crystals and mashed 153F

Well well, it does taste good altho I wld have preferred more roasty edge to it.

23L O.G. - 1.100
70IBU 60SRM
6.20 kg Pale Malt, Maris Otter (3.0 SRM) Grain 61.39 %
1.00 kg Munich Malt (9.0 SRM) Grain 9.90 %
0.70 kg Oats, Flaked (1.0 SRM) Grain 6.93 %
0.50 kg Chocolate Malt (450.0 SRM) Grain 4.95 %
0.50 kg Roasted Barley (300.0 SRM) Grain 4.95 %
0.45 kg Caraaroma (130.0 SRM) Grain 4.46 %
0.45 kg Special B Malt (180.0 SRM) Grain 4.46 %
0.20 kg Amber (Crisp) (27.5 SRM) Grain 1.98 %
0.10 kg Black (Patent) Malt (500.0 SRM) Grain 0.99 %
10.00 gm Warrior [15.00 %] (60 min) Hops 11.5 IBU
30.00 gm Nugget [13.00 %] (60 min) Hops 30.0 IBU
30.00 gm Nugget [13.00 %] (30 min) Hops 23.1 IBU
25.00 gm Williamette [5.50 %] (15 min) Hops 5.3 IBU
1 Pkgs Pacman (Wyeast #1764) Yeast-Ale
Single Infusion 60mins Mash @ 67C, Mash Out
Calcium Chloride and Sodium Bicarbonate in Mash, Table Salt in Kettle
Wyeast Yeast Nutrients

Northern brewer has a PDF called advanced bottle conditioning that breaks it down even more future reference.