I am making an old Ale for Christmas.
5 g batch. Primary 1 week. Secondary 3 weeks maybe 1 more (Lazy…).
Using Lallemands/Danstar Nottingham dry yeast: 1 package.
I have never used this yeast so I don’t know if it is still living or not. Should I dump in another package when I rack it?
Thanks for the Tips.
Adding more yeast will have no ill effects. One gram is all you will need.
Most likely there will be plenty of yeast left in the beer to carbonate the bottles. I would consider repitching if the ABV is high (~8%+) or if it spends more than a month in the secondary. If you do decide to pitch yeast at bottling, you can rehydrate a packet and put some of the liquified yeast in the bottling bucket - there’s no need to add all of it since a whole packet is overkill.
Is there any safe way to save the unused portion of the dry yeast for the next batch (say a month)?
Sometimes I will fold the yeast pack and put a small piece of tape on it to keep it closed. Then I will put it into a small ziplock bag and put it in the fridge till next time. This may not be ideal but it seems to work.
I keep a pack of t-58 in a bag in the fridge and it seems to keep on working fine. I just sprinkle it in as the beer racks not bothering to rehydrate. My wife has a container of bread yeast that been in the fringe for over year and the bread still rises.