GoodNewsBrews
Apprentice
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- Dec 5, 2017
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Hey brewers! I have a jar of 100 billion cell Wyeast 1868 that I harvested from an intentionally overbuilt starter. I am about to cold crash and fine a pale ale with gelatin and I am concerned I won't have enough yeast present for good bottle conditioning. This yeast drops like a ROCK and the last brew (IPA) I did with it had carbonation issues not related to priming, temp or time. It also suffered from chill haze; crystal clear when warm and hazy as all get out when cold...hence the upcoming crash/gelatin.
If I want to give this a better chance at carbonation, how much yeast should I add to the bottling bucket? Should I build a mini starter with a portion of this jar and pitch that into the bucket? How many cells should I look for for a 19l/5gal batch? Thanks so much!
If I want to give this a better chance at carbonation, how much yeast should I add to the bottling bucket? Should I build a mini starter with a portion of this jar and pitch that into the bucket? How many cells should I look for for a 19l/5gal batch? Thanks so much!