Author Topic: How Much Yeast to Use in Bottle Conditioning?  (Read 5219 times)

Offline Beer Lover

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 105
  • Brew On
How Much Yeast to Use in Bottle Conditioning?
« on: October 24, 2016, 12:06:19 PM »
I will be bottling a Bourbon County Stout very soon.  The stout was brewed on 12/3/2015.  I'm going to bottle condition the beer.  I plan on using Lallemand CBC-1 Cask and Bottle Conditioning Yeast.  How much yeast should I use for a 5 gallon batch?

Cheers!!
Brews on Deck; Brown Ale and Pliny the Elder
Fermenting; Blonde Ale, Cream Ale and Smithwick Irish Red
In Bottles; Gave up bottling. Too much work.
Kegged; Bourbon County and Bourbon County Vanilla Rye

Offline Beer Lover

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 105
  • Brew On
Re: How Much Yeast to Use in Bottle Conditioning?
« Reply #1 on: October 24, 2016, 01:28:16 PM »
Here is a little more information.  On the back of the dry yeast CBC-1 package is has "Dosage 0.1g/L".  I am thinking that is 0.1 gram per liter.  My batch of beer is 5 gallons or 18.927 liters.  So maybe I need 1.8927 grams of yeast.  I took 18.927 X 0.1 = 1.8927.  Does this make sense?

Cheers!!
Brews on Deck; Brown Ale and Pliny the Elder
Fermenting; Blonde Ale, Cream Ale and Smithwick Irish Red
In Bottles; Gave up bottling. Too much work.
Kegged; Bourbon County and Bourbon County Vanilla Rye

Offline Oddball

  • BeerSmith Master Brewer
  • ****
  • Posts: 83
  • BeerSmith 2 Rocks!
Re: How Much Yeast to Use in Bottle Conditioning?
« Reply #2 on: October 24, 2016, 01:50:52 PM »
I usually just use whatever yeast is still alive in the brew to carbonate and condition, but if you want to use that yeast, that calculation sounds right to me!

Offline Beer Lover

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 105
  • Brew On
Re: How Much Yeast to Use in Bottle Conditioning?
« Reply #3 on: October 25, 2016, 05:08:07 AM »
Hi Oddball, I normally use the active yeast and priming sugar to carbonate/condition in bottles.  I am not really sure how active the yeast would be from a beer brewed on 12/3/2015 sitting in the secondary.  Thanks for the replay.

Cheers!!
Brews on Deck; Brown Ale and Pliny the Elder
Fermenting; Blonde Ale, Cream Ale and Smithwick Irish Red
In Bottles; Gave up bottling. Too much work.
Kegged; Bourbon County and Bourbon County Vanilla Rye

Offline Madbeetrootfarmer

  • BeerSmith Apprentice Brewer
  • **
  • Posts: 8
  • BeerSmith 2 Rocks!
Re: How Much Yeast to Use in Bottle Conditioning?
« Reply #4 on: October 26, 2016, 11:10:36 AM »
If this was sent to a cask and sealed then the yeast still present in the keg would still be dorment.  I would suggest if you are transferring to bottles, which I don't really understand why, then I would be transferring to a cube with a yeast starter culture already made.  Also adding sugar to start the fermentation process again.  Once this has finished then transfer it to bottles with the normal sugar measure.  Hope this helps!!
MBF.