Hi all, new to the forum. Can someone suggest how much yeast to add to 2.4 gallons of a double IPA hazy that did not carbonate. Gonna try this method instead of forced cabonating in a keg. Thanks in advance!
Welcome to the BA site, Mando. Your question would be seen by the best BA audience if it had been posted in the Homebrewing forum. I'll attempt to answer here, and once the thread gets moved to the Homebrewing forum, you'll get other suggestions too. Let's look at your procedures and try to figure out what needs to be done. I'm presuming that you want to bottle condition this beer, and that the beer is already bottled, thus now you need to dose each bottle to get carbonation. But what makes you think you need to add yeast?. Have you confirmed with a hydrometer that fermentation occurred? If so, there should be yeast available to consume the priming sugar. What sugar did you use, how much, and did you mix it well into the beer before bottling? If not mixed well the sugar amount will be inconsistent from bottle to bottle, and so far you've tested the bottles that have minimal sugar, thus minimal carbonation. Also, how long has the beer been bottled with priming sugar? Where have the bottles been stored and what is the approximate temperature. Answers to these questions will point to what needs to be done to get your beer properly carbonated.
You need to add sugar, not yeast. You should still have plenty of that left in suspension. Here is a link to a handy calculator to figure out how much sugar. https://www.brewersfriend.com/beer-priming-calculator/
