Yeast at bottling

[Dextolen]

I've heard of some beers where you put in a bit of yeast at bottling. What types of brews is that common for and how much do you put in each bottle (or do you add it to the bottling bucket?).

[HogieWan]

Basically you'll add yeast for high gravity beer or beer that has been in secondary for a LONG time.

The theory is that after fermenting a high gravity wort, the yeast is tired or dead and may not be up to the task of fermenting the priming sugar. The other is that after too long in secondary, too much yeast has settled out or they have been dormant for too long and won't get the job done. owever, you won't do any excessive aging on any beer that isn't high gravity, so those are the only ones to worry about.

The yeast is usually added to the bottling bucket. You add it bottle by bottle if you have already bottled and the yeast did condition the beer and you need to send in the second string.