Inncoculation for bottling

[Deebee]

Ok, so i am thinking that at some stage in the not too dstant future i am going to have a beer sit in primary for a while.

Obviously the longer i leave it the more yeast will drop out.
If i am goin to bottle i would liketo try re inocculatioin the bottle with yeast and sugar , but the question is how much of each would i use..

thanks

[Deebee]

This isn't something that effects all yeasts and all water supplies. Higher levels of calcium increase the speed of flocculation and it effects dried yeast the most. Some yeasts will be fine even when the brew is crystal clear.

If you are using dried yeasts such as so4 or nottingham, judge by clarity. If it's looking particularly clear, reyhdrate some yeast and add it in bulk to the fermenter after you have bulk primed, before bottling.

Chris,
you mean that in this instance i should rehydrate the entire pack, then add the fermenter before adding to ready primed bottles.

I made a brew a while ago and was called away on business. It was a week before i got back and the airlock was totally inacyive ( in fact there was even amounts of water on each side!)

the brew was crystal clear going into the bottle apart from the slight disruption i made when i lifted it to the bench.

After 3 weeks it was carbonated, but until then it was still flat.

Is my thinking correct.

rehydrate the packet of yeast in ready fermeted beer.

Pour into Fv and stir gently so as to not disturb the bottom and also so as not to aerate, then add to primed bottles as normal?

I use 2 g sugar for a 330ml bottle and 3 g for 500ml. would this need to be adjusted?
thanks for your help,