yeast for bottling?

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yeast for bottling?

Postby Radiator » Mon Feb 21, 2005 12:34 am

I am curious if I can/should add more yeast at bottling. The beer will have been in the secondary for 6 weeks and seems to have zero activity and I will be priming one half with honey and the other half with maple syrup. How much yeast should I add per bottle or per 2.5 gallons? Or should I not be bothered about the inactive secondary and just add the priming ingredients? Thanks, you all have been an enormous help so far.
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What is the recipe

Postby Azorean Brewer » Mon Feb 21, 2005 7:40 am


What are you brewing, I don't like to experiment with "odd" priming ingredients, too much chance for error, have you ever used Maple syrup or honey for priming? I prefer the consistancy of corn sugar. If you use corn sugar a rate of 1/3 cups + 2 tablespoons should be perfect for 2.5 gallons. I think you should have plenty of active yeast left in the beer. I'll let others comment on their experiences ...

Last edited by Azorean Brewer on Mon Feb 21, 2005 8:24 pm, edited 1 time in total.
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We agree

Postby richanne » Mon Feb 21, 2005 5:08 pm

We agree with Paul. Don't add more yeast. And we're also curious about your choice of priming ingredients. Have you used them before with success?
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Postby Radiator » Mon Feb 21, 2005 8:59 pm

Yes, I've primed with Maple syrup before (a porter) and it was wonderful. I am only carbonating to 1.5 volumes so if it is too much I assume/hope that it will be low enough to give me some leeway. I realize that sugar is a better/safer option but the beer is very basic and boring itself so I wanted to try something to give it some lift. Thank you for the tips, if it still seems I'm heading the wrong direction feel free to tell me. Thanks.
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