Adding saved yeast .

At bottling time, besides adding corn sugar , has anyone added back some of the saved yeast ?  I am wondering if this will increase carbination in the bottle .

There is no reason to add yeast for carbonation. There is always (?) enough yeast in suspension to carbonate a bottle. Some breweries do add some yeast at bottling but that is for taste! That's why it is hard to reuse the dregs from a bottle of commercially bottled beer. They use one yeast for fermentation and a different for taste at bottling. Mixing in 3/4 cup of corn sugar is generally good enough. Remember to keep the bottles at about the same temperature it was fermented at for at least two weeks for an ale and longer for a lager.

Hi,

Unless you have done a long (5 or more months) bulk secondary fermentation there should be plenty of yeast in suspension to carbonate the beer.  If you want more carbonation in your bottles increase the amount of priming sugar you use.  But be careful, too much and you'll have some bottle bombs on your hands.  Use the carbonation calculation on the bottom of the recipe in Brewsmith to determine the amount of priming sugar for a chosen carb level.

Thank you . I'll stick to the same way .

question along these lines - can you add more yeast of a different strain from a starter, when racking to secondary for an OG90~ old ale?

konuas said:

question along these lines - can you add more yeast of a different strain from a starter, when racking to secondary for an OG90~ old ale?

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You are you going to a secondary?  You are adding unwanted oxygen and risking infection.  You can add more yeast but if the primary fermentation was good and attenuated well, you will not have much ferementable sugar left and are adding yeast for nothing and risking infection.