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# Add the yeast slurry just before transfer is finished as this will help incorporate the slurry. Carbonation happens the same day as packaging if done correctly.
# Sounds counter to everything you've learned, but don't gas purge the bottles. The yeast will uptake the O2 in the head space.
# Sanke keg conditioning uses the same exact process but back the sugar down to 8 pounds (0.6 ounces of sucrose per gallon of beer or 4.4 grams of sucrose per liter of beer) and keep the yeast at 250 grams.
# Wait 10 days. That's it. With time, the initial "rough" carbonation you get in the first couple days will mellow out into the fluffy stuff.