Can anyone refresh my memory what the proper re-yeasting pitching rate it for bottling? I thought it was 1 million cells/ml stated in BLAM but now I am questioning my memory. I would look it up in the book, but I read a friends. Thanks.
“YEASTING RATES As with carbonation rates, yeasting rates differ based on tradition. There are basically 3 camps. The Belgian, the English/American and the German. Belgian beers are usually carbonated to a higher level than the rest and also use more yeast at bottling. The English and Americans are only looking for enough yeast to prime their beers. Most of them are around 2-2.4 volumes of CO2 which doesn’t need a lot of extra yeast to do it. English and American ales are usually bottled at a rate of ~100,000 cells/ml. Traditional German beers are primed using ‘speise’ which we’ll get to later and usually bottle at the same rates as the American and English beers. Belgian beers are much higher at a rate of 1-3,000,000 cells/ml.” Above is from: http://www.northernbrewer.com/documentation/AdvancedBottleConditioning.pdf CASK1 posted this link here: http://www.northernbrewer.com/documentation/AdvancedBottleConditioning.pdf Cheers!
Doh! Should have been CASK1 posted this link here: http://beeradvocate.com/community/threads/re-pitching-yeast-for-carbonating-a-high-gravity-brew.41927/
