We have been re-yeasting our wild bottle conditioned beer due to previous carbonation issues.

I am curious what procedures and quantities other brewers use when they are bottling beer with inactive yeast that will be bottle conditioned.

We have tried different re-yeasting pitching rates from 1 million cells/ mL to 3.5 million cells/mL of 3711. We use a dextrose priming rate of 2.34 lbs per bbl.