The growler batches are primed. To protect all involved, I put baggies over the tops, and I sat them on a nice thick towel. If there’s any ’splodin, at least I can clean it up.
I wasn’t sure if I should prime these batches as usual, since they had so much yeast sitting at the bottom. But I got some good input from a fellow brewer: they won’t carbonate any more, just more quickly. I went ahead and primed near (just a bit under) the normal rate (1 oz. sugar/gallon), but I bagged em up, just in case.
Aren’t you confusing prime with pitch? Adding priming sugar will definitely affect the final carbonation. But pitching more yeast can’t hurt and can only speed up fermentation.
Course I’m new at this and could be completely wrong.
Really looking forward to your results. It’s a perfect setup for me. All I brew now are apple and other fruit hard ciders but just on the countertop; drink some everyday until 1/2 inch left in bottom or too dry. Refill with more fruit juice (can be organic all the way down to reconstituted, the yeast don’t care). I originally started with a wine yeast but immediately went to the continuous fermentation method. I should probably get a percent alcohol meter…