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-   -   Aging my stout (http://www.homebrewtalk.com/f163/aging-my-stout-385357/)

ghosthef 01-28-2013 06:33 PM

Aging my stout
 
I have my imperial stout resting in secondary with bourbon soaked oak chips currently. I'm planning on letting it age for another 4 months (6 months total). When I bottle, will I need to add yeast or should the residual yeast be okay to carb the bottles? Any help would be great. Thanks!

harrymanback92 01-28-2013 06:47 PM

I've done a 12.5% milk stout with 6 months in secondary, didn't add new yeast, and the beers carbonated perfectly.

JLem 01-28-2013 09:14 PM

I don't know if you need to, but it won't hurt to. I always add a couple grams of dry yeast when bottling a long-aged, big beer. If nothing else, it reassures me that I'll get good carbonation...and I always have. While maybe not likely, it is possible that the yeast currently in there are just too wiped out to do any more.

sweetcell 01-28-2013 09:30 PM

i would contemplate adding a little yeast at bottling, just to be safe. a quarter packet is plenty.

are you going to leave the wood chips in there for the entire 4 months? the oak flavor could be a bit much. you might want to pull weekly samples to make sure you're not over-oaking your stout.

ghosthef 01-28-2013 10:15 PM

I have been taking small samples an so far it isn't overwhelming. If it starts to get to be too heavy I'll pull them out.

Thanks for the feedback all!


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