the yeast sunk out pretty well, i got some eeec118 packs, or should i simply attempt to add some of the yeast sediment back in on bottling day?
I would never use champagne yeast to carbonate, unless I used champagne yeast for the main fermentation. How long has the brew been sitting? If the answer is less than about 3 months, you don’t need to add any more yeast. Period.
I doubt you need to add any yeast at all. There should be plenty still in suspension.
I’ve used EC-1118 to carb up beers but I wouldn’t be worried about needing to reyeast that beer unless it’s been sitting for a long time. It might look clear but there are still friends going for a swim in your beer.
I was under the impression that champagne yeast would be good for bottle conditioning because it will only eat the simple sugar added when priming. Can you elaborate on why champagne yeast would be bad for this?
You may have a point there. Champagne yeast is probably not able to eat the dextrins or maltotriose in beer. However, it would be a different story if the beverage is not beer but rather cider or mead, in those cases addition of champagne yeast will ferment all the way down to 0.992. It just seems odd to me to use champagne yeast for anything other than making champagne. The OP didn’t specify what he’s making so without that information, I stand by my previous statements. In almost any case, there is no good reason to add any more yeast, unless the brew has been aging for a loooooong time to the point where most of the yeast is now dead.
sounds good guys, i cant remember where i heard it, here or somewhere else but i did read something about kveik, and maybe voss, the one im using that it settles so strongly that there isnt enough yeast in suspension to carbonate sometimes?
my voss seemed powdery though imho