Low, slow carbonation - Help

[psionic1]

Ok, so I have had this problem a couple of times where my beer is not carbonating as quickly as I would like. I think that this is due to the fact that I am brewing more beer, and therefore allowing more time for the beer to settle. I think that the yeast has more time to floculate (I love that word) and so there is less of it to act upon the brew when I bottle.

I have not the cash right now to invest in a kegging system, so I thought I would ask the the forums about adding yeast just before I bottle. I do not want to change the flavor profile, but I have one brew that has been in the bottle for a month, and although it has some carbonation, is still relatively flat.

What advice do you guys have for me in terms of adding yeast before I bottle? Types? Amounts that can be measure without a lab or other fancy equipment? Ones that do not change the flavot profile, or at least change it in a good way?

Right now I have a Saison that I am letting really settle out, and I fear that I will run into the same problem of it not carbonating in the bottle. I also have a kolsch that I am letting settle as well. I love how clear the beer can get from time in the fermentor, but need help getting a better carbonation.

Thanks

[bub]

Lots of homebrewers and pro's do this..
Use a yeast that doesn't impart a lot of it's own flavor (cal ale - us56) or a light lager yeast. Most of the homebrewers that do it use dry yeast and just do a whole packet or a granule in each bottle... for ease I would just do a pack or 1/2 in your batch.
BUB

[psionic1]

ok, so myabe a half of a vial when I add the priming sugar? Willl this significantly add to the amount of sediment in the bottle?

[Speyedr]

You should make sure this is the cause of the problem first. In most cases, unless you filter in some way or are leaving the beer to bulk age for a couple months (like with a lager), you should have enough yeast to carbonate.

How warm are you keeping the beer when carbonating? It should be around 70f for 14 days. If it's cooler it will take longer. I've also had to invert the bottles a few times if I had a stuck carbonation, so try this too. Invert them all once or twice to re-suspend the yeast and sugar, and make sure it's warm enough where you are storing them.

Are you using enough priming sugar? Check this forum, other forums or the web for priming rates if you're not using Promash or BeerSmith, which calculate this for you.

If you do decide this is the problem then start with a small amount of yeast. Pitch 1/4 vial or less if you're set on using liquid (dry is cheaper and will work well for this as Bub outlined). Pitch it a few days before bottling to minimize the FLOCCULATION ( ) of yeast in the bottle.

Brew on!



Rob