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mochaporter · 02-10-2011, 02:15 AM

Long time lurker, first time poster. Appreciate all the info here.

I've got a crazy kitchen sink quad-type beer that I brewed 10 weeks ago that's been in secondary aging on rye-whiskey soaked heavy toast oak for a month. It's starting to taste pretty amazing and I'd like to go ahead and bottle it tonight.

Do you guys think I'm ok to bottle with the existing yeast? I know 10 weeks isn't too long but it 10.4%. I used WY 1762.

Sorry for the slightly newbish question but I typically brew more session-type beers. All of my barleywines I've always bottled with champagne yeast, which of course I don't have on hand right now...

Any feedback is appreciated. Thanks in advance.

**MalFet** · 02-10-2011, 02:33 AM

Should be fine. I don't add yeast to beers that are bigger than this, and I've always had no problem. It will take time to carb up, of course.

mochaporter · 02-10-2011, 09:14 AM

Cool, thanks. I figured as much but wanted to throw it out there just in case. RDWHAHB and all that