I’ve been brewing for a couple of years and recently started doing some big beers (barley wine 12.31% and RIS 11.00%). With that being said I over looked the need to pitch additional yeast with my priming sugar. Needless to say when I went to try them there was no carbonation. I have read some good reviews about prime dose capsules for this exact purpose. my questions is should I use less then the recommended amount since there is unconsumed sugar from when I bottled. I know I can experiment with different amounts of capsules but I was wondering if anyone has any real life experience with this. I did them as 2.5 gallon batches and would hate to experiment with four of bottles. I would hate to see there great tasting (flat) beers turn into gushers.
no experience here but I would consider just using fresh yeast instead of the prime dose if there is already sugar present. I like champagne yeast for this purpose as it will not ferment any of the residual sugars the primary yeast left behind but it is alcohol and pH tolerant.
A couple grains in each bottle dosed with a tweezers, or re-hydrated and dosed with a syringe.
here is a link to a previous review:
https://www.homebrewersassociation.org/forum/index.php?topic=21427.0