I have searched but could not find my answer. When bulk aging a brew, will there always be enough yeast to carb with priming sugar? Or is it possible to bulk age too long that the beer will not carbonate after being bottled.
It's going to take quite a while for there not to be enough yeast to carb up your beers. Until you have brews aging for several months, you really don't need to worry.
ok I wasn't sure thanks