I'm bottling sour beer, could you help me calculate the amount of yeast needed to bottle condition. Priming at 1 cup of dextrose per 5 gal. should give me 1 degree plato. (about 1 Brix) how much yeast should I add to the blending vessel?
I'm using Rockpile, RP15 Wine Yeast.
Do you hydrate the dry yeast before pitching and use nutrients (Go-Ferm)
Can you share your hydration procedure...
Thanks, Michael