This Saturday I am going to transfer a beer that has been in the primary for about 5 weeks into a secondary for bulk aging. Then I will bottle some time in August.
The beer is at 10.5% abv and was fermented with Wyeast 3787.
Now on to my question. When I bottle in August should I add more yeast with the priming sugar or will there be enough residual yeast left in the beer to carb it?
It will probably carb up just fine but may take a while ( maybe a few months )
I would throw in a little champagne yeast at bottling just to be sure.
After 6 months, I'd add more yeast. It might not be necessary, but it wouldn't hurt. Figure on about 1M cells per mL, so about 20 billion cells for a 5 gallon batch.
Would it matter what type of yeast was used? With the limited amount of sugar it doesn't seem as though yeast would be able to impart any flavors that weren't there to begin with.
So if I can remember... lol in august, I'll try to remember to add about a 1/4 pack of champagne yeast to make sure these mothers carb.