Denny Conn wrote:[color=blue]
> Steve wrote:
>[color=green]
>>Hello,
>>
>>How much light DME should I put into the wort just before bottling to get
>>the right amount of carbonation for a stout?
>>
>>Thanks in advance![/color]
>
>
> I would have to say none...use corn sugar instead. It's much more
> reliable than DME for priming, and there's no advantage to using DME in
> either quality of carbonation or flavor. One thing you might want to
> consider if your impy is really strong (over, say, 1.080 or so OG) and
> has been in the secondary for several months, is to add some extra yeast
> to the bottling bucket. A high gravity beer left in secondary for a
> long time can be difficult to carbonate due to poor yeast
> health...adding a pack of dry yeast (it doesn't matter if it's ale
> yeast, champagne, or wine yeast) can help a lot.
>
> ------------>Denny
>[/color]
And if the added yeast is more attenuative than the original couldn't
you end up with bottle bombs?
I'm sure it's been done, but as a rule of thumb using champagne or wine
yeast should be avoided, no?