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Re-yeasting wild beer

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  • Re-yeasting wild beer

    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.
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