Too late to bottle?

[Scroogemonster]

I have a keg of Smugglers and a keg of Midas Touch in the garage, they've been kegged for nearly two months and I am drinking from them now.

Is it too late to bottle a few pints of each? (to keep until Christmas). Is it adviseable to add some yeast with the priming sugars?

I was thinking of bottling five pints of each (got a regular supply of Magners bottles from my local.)

Thanks
Kevin

[anomalous_result]

I find the issue confusing. IMO - If you want to keep the casked beer bright then you will probably need to add yeast with priming sugars.

"Home Brewing" seems to suggest you wouldn't need to if you were doing an AG and that a properly brewed ale actually needs the couple of months (or more) in a cask to mature before being bottled. I skimmed the bit where it explained it all though as at the beginning of the chapter it describes the practice of bottling from the FV (my preferred method) as barbaric

The problem I see with adding yeast is measuring the quantity, steve_flack in this thread calculated that you need 2g of dried yeast for an entire 23l batch with 100% viability, so you need a quarter of a gram (or thereabouts) for your 6 bottles, plus a bit more to take account of the dead cells.

[prolix]

so 3 balls of dried yeast it is then

[Duncndisorderly]

From personal experience i found bottling after the brew was complete ended badly, admittedly i was exposing the brew to air and all other contaminates as at the time i was new to brewing and a bit of a cavalier in my attitude to cleanliness and i was decanting from the barrel to a jug the from jug to bottle.
I reckon if i was to try again now i may have better success as id definately use a syphon straight from the barrel tap to the bottle, as for the priming issue i cant really help as im still a relative newb but i would guess priming too about half what you use to prime a bottle normally would be a sensible precaution, and defiantely no more than 3 grains of yeast

[steve_flack]

The problem I see with adding yeast is measuring the quantity, steve_flack in this thread calculated that you need 2g of dried yeast for an entire 23l batch with 100% viability, so you need a quarter of a gram (or thereabouts) for your 6 bottles, plus a bit more to take account of the dead cells.

Last time i did a batch I measured 2g into a sterilin vial then made it up to 20ml with cooled boiled water. I then added 0.5 ml to each 500ml bottle with a santised plastic pippete.

[anomalous_result]

The problem I see with adding yeast is measuring the quantity, steve_flack in this thread calculated that you need 2g of dried yeast for an entire 23l batch with 100% viability, so you need a quarter of a gram (or thereabouts) for your 6 bottles, plus a bit more to take account of the dead cells.

Last time i did a batch I measured 2g into a sterilin vial then made it up to 20ml with cooled boiled water. I then added 0.5 ml to each 500ml bottle with a santised plastic pippete.

Fair enough, but measuring enough for 6 bottles only seems a little tricky. Unless over pitching isn't a problem...

[steve_flack]

I guess weigh 50mg of yeast out per bottle is sort of tricky without an accurate set of scales.