I’ve been kegging for about 5 years now and for the most part, if I need bottles, I just fill a couple from my already carbonated keg. However, a month ago, we brewed up a batch of IPA and we had just under 6 gallons at packaging time. I decided that we’d put the remaining 1 gallon into bottles and carbonate with the Coopers sugar tabs. The beer has been in bottles for a month at room temp and there is zero carbonation. It occurred to me that I fined the beer with gelatin before kegging. Did the gelatin remove ALL the yeast and thus, no carbonation? If so, what is the best method for adding a little yeast to the bottles? How much per bottle? They are 22 oz bottles.
I doubt it would remove all of it, but it sounds like it could use a boost. I would use dry yeast - pop each bottle, add a few grains, and re-cap. Either that or re-bottle in PET bottles, force carb, and drink.
Thanks, Tom. And by a few grains do you literally mean like 3-5 grains of yeast per bottle? Sounds easy enough!
Yes, 3-5 would be plenty. That’s plenty of yeast to carb the beer, even with the expected die off from tossing them in. I think that’s a lot easier than rehydrating and using an eye dropper, but you could go that route too.