Using finishing yeast with Philly Sour

[pablobobo]

Howya lads, I've got a raspberry sour almost finished, using the Philly Sour yeast. It's tasting great, highly recommend it. However Lallemend say not to use Philly Sour for bottle conditioning so I have a packet of CBC-1 on their recommendation. I've never used a finishing/champagne yeast and I'm struggling to find good advice through Google.
Do I rack into bottling bucket with priming sugar and then just sprinkle on the CBC-1?
Any other advice?

 

[Brewnaldo]

Howya lads, I've got a raspberry sour almost finished, using the Philly Sour yeast. It's tasting great, highly recommend it. However Lallemend say not to use Philly Sour for bottle conditioning so I have a packet of CBC-1 on their recommendation. I've never used a finishing/champagne yeast and I'm struggling to find good advice through Google.
Do I rack into bottling bucket with priming sugar and then just sprinkle on the CBC-1?
Any other advice?

Whenever I have used CBC 1 I have used just a pinch of it, rehydrated. I have then batch primed the bottling bucket, and threw in the yeast/water once enough beer has gone across to cool the sugar solution down. A good mix and bottle as normal.

You certainly won't need anything like a full pack.

 

[Sadfield]

I usually dissolve my sugar in boiling water, let it cool to 30°c whilst I prep bottles, etc. Add 0.1g/L of Champagne Yeast and let it hydrate for 10minutes, swirl then add to the fermented beer.