Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Fermentation & Yeast (http://www.homebrewtalk.com/f163/)
-   -   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!

All times are GMT. The time now is 04:08 AM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.