I have an Imperial Stout which has been in a secondary for almost a year. I am getting ready to bottle. I have some dry yeast I was going to rehydrate and add to the bottling bucket with the priming sugar. Should I add all of it, part of it? Thanks for any advice.
My first thought would be none. But then I've never conditioned one that long in a secondary.
Kaiser Ridge Brewing
Fermenting: OldGlory (Am Stout)
Fermenting: Pale Ale
Conditioning: NorthernBrownAle (GF)
Conditioning: German IPA
Bottled in the refer: KonaCoffeeDryStout
Bottled in the refer: German IPA
Bottled in the refer: Düsseldorf Altbier
Thanks, I would like to force carb, but I don't have the gear. Plus I am giving it away to the people I was deployed with. A little welcome home gift. Even if it turns out bD, it is the best they have had in a year, plus free beer.