Help With Re-yeasting Pitching Rates.

[Dave70]

I 'Brew like a monk', Thiel talks about why adding fresh yeast before bottling may be a good idea, especially where extended cold conditioning is concerned.
Maby it is, maby all your bottles will explode. Either way my current Belgian golden seems like a good candidate.
I'd just like to run a few of the numbers past you guys and see if you end up with the same result's as me.
Please understand - My math's isn't exactly 'Fields medal' material to say the least..

Chris White - coincidently of White labs, estimates a 'good slurry' to contain about 30 - 40% yeast by volume, around 1 billion cells per milliliter.

Duvel contains around 1 million cells per milliliter, Duvel being the level of carbonation I'm aiming for.

So give or take thats around 25ml for a 25L batch.

My method when bottling is to transfer the beer into a corny, cold condition for however long, then transfer to the bottles - so the only difference will be the addition of yeast and a gentle swish of the keg before filling the bottles. How's that sound?

If you've given this method a shot, I'd like to hear the results. The guy from 'Brew masters' seems to think yeast additions at bottling time lends itself to a smoother beer with finer bubbles as opposed to forced carbonation. Was this your experience? Or did have no discernible impact on the final product - that could be an objective thing I know without doing a split batch, but I'm assuming more experienced palate's than mine could tell.

I would rather at least wash the yeast before re pitching, so this will also skew the numbers, higher I'm assuming, but I don't know by how much.

cheers.

 

[Wolfy]

If I leave beer in the fermentor for more than a month, I try to bottle it with fresh yeast, often that is simply a small sample of yeast taken from the fermentor and stuck on the stir-plate for a day and then left to settle out.

About 1million yeast cells per ml are needed for bottle carbonation, and so thats 'only' about 10ml of freshly harvested thick yeast slurry, or yeast harvested from a 200ml starter. Of course those numbers are rough estimates, but in theory there is likely still some active yeast left in the beer anyway.

 

[Rurik]

I repitch with muri(?) 514. Rack, sprinkle yeast in top, leave for half an hour and then bottle.

Rurik