adding extra yeast?

[farmer brown]

I brewed up an IPA over 4 weeks ago and its been conditioning in the conservatory at around 5c for the past 3 weeks. Its now ready to bottle and I just need to know if Ill need to add any yeast as I want to bottle condition? Im worried the yeast has dropped out and there wont be enough to carbonate it?

Thanks all

 

[Baz Chaz]

No extra yeast needed, after you've bottled either with sugar added direct to bottle or batch prime, leave bottles in warm for a week to get started then out into cool again :thumb:

 

[farmer brown]

great, thanks for that Baz.. I just get worried when its clear, I automatically think all the yeast has gone.. But guess enough is still floating around?!

 

[Good Ed]

great, thanks for that Baz.. I just get worried when its clear, I automatically think all the yeast has gone.. But guess enough is still floating around?!

probably no more than 1 million cells per millilitre starting off with healthy yeast you should have no trouble with it carbonating

 

[Andyhull]

leave bottles in warm for a week to get started then out into cool again :thumb:

Will 1 week be enough?
I thought 2 weeks was the norm!

 

[Baz Chaz]

Will 1 week be enough?
I thought 2 weeks was the norm!

Generally I just leave 'em a week, unless its particularly cold outside and 'the den' temp falls away, once out there they'll be left to mature for quite a while nowadays as I've a fair old stash thats ready to drink.