I have been bulk aging a barleywine for about a year now. Getting ready to bottle. With year old yeast do I need to take any extra pre-cautions to make sure it carbonates well?
yes, it would be good to pitch more yeast before bottling
1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
Fermenting: 2x Oatmeal Stout, Bravo APA, Concord Wine
Does yeast type matter? I'm thinking of using a wine yeast due to the high ABV.