I used a Briess recipe and it notes to add extra yeast for bottling. I asume this is due to cold crashing after the dycetil rest. Speaking with my homebrewing shop they never add additional yeast. After researching some I read some confusing information on adding yeast when bottling. So I get to thinking will the dycetil rest along with cold crash down to 34 F use up or kill any left over yeast? Thus the reason to add yeast along with the priming sugar. I am just afraid of blowing up bottles if added or no carbonation if not added!
Your thoughts or experience? Thanks.
Your thoughts or experience? Thanks.