Carbonation question

[LosEsco25]

What would one do if the yeast are dead due to the level of alcohol prior to adding corn sugar to prime for bottleing?

 

[emccarthy25]

One might add more yeast(a strsin that is good for the level of alcohol in thr beer). I have to ask, though - how can you be sure they are dead?

 

[D0ug]

What is the abv of the beer you're trying to carbonate? And what was the original yeast you used?

In short, the usual questions: what was your recipe, what were the fermentation temperatures and how long did it go for and what was your starting and finishing gravity?

emccarthy has a point, your yeast may still be viable.

 

[LosEsco25]

It was more of a what if scenario ...

 

[Revvy]

How long has your beer been in the bottles, what temp has it been stored at and what is the gravity of the beer?

 

[edecambra]

I would add about two-four grams of champagne yeast with my priming sugar. Hypothetically, of course

 

[D0ug]

I had a big beer fail to carb for me recently, so I asked for advice to prevent it from happening again.

The two pieces I got were 1) Pitch the right amount of yeast, use a pitching calculator and make a starter that has enough yeast for the OG you are working with.

and 2) Pitch either some of the original yeast or a champagne yeast at bottling time.

The thread where I asked this question is here https://www.homebrewtalk.com/f39/ahs-gulden-draak-clone-never-carbed-what-went-wrong-314544/

There are probably better ones that can be dug up with some searching.

 

[LosEsco25]

Thanks for the info guys